FISH BALLS WITH GRAPEFRUIT IN A CREAMY SAUCE
- 4 cod fillets
- Zest of 1 lime
- 2 tbsp chopped chives
- 1/2 tsp dried Herbes de Provence
- 2 tbsp olive oil
- 3 pink or yellow grapefruit
- 30 butter + 1 tablespoon extra
- 40cl single cream
- Salt and pepper
Roughly chop the cod fillet and place in a food processor.
Add the olive oil and season with salt and pepper. Pulse until finely chopped.
Spoon the fish mixture into a bowl and add the chives, herbs and lime zest. Mix well.
Shape into balls the size of a large walnut, and transfer to a gratin dish.
Juice one of the grapefruit.
Drizzle the cod balls with grapefruit juice and season with salt and pepper.
Dot with the 30g of butter. Bake in the oven for 15 minutes
Peel the remaining 2 grapefruit, carefully removing the pith. Divide into quarters and brown in a frying pan using the remaining butter. Season and set aside.
Remove fish balls from the oven and keep warm. Pour the juices into a saucepan, add the cream and whisk lightly. Heat gently until thickened.
Transfer the fish balls onto warmed plates, arranging the grapefruit quarters around them. Pour over the grapefruit cream sauce, sprinkle with chopped chives and enjoy!