(Plaice fishballs with flat beans - Our recipe)

For fishballs
500 g (1,1 lb) plaice fillets
1 stale roll
2 tablespoons soy sauce
2 tablespoons dried chives
2 tablespoons fresh parsley, chopped
1 egg
Dry breadcrumbs
Extra virgin olive oil
Salt
For flat beans
1 kg (2 1/4 lb) fresh flat beans
2 young fresh onions, finely chopped
400 ml (14 fl oz - 1 3/4 C) puréed tomatoes
2 tablespoons dried chives
2 tablespoons fresh parsley, finely chopped
2 teaspoons marjoram
8 tablespoons extra virgin olive oil
200 ml (7 fl oz - 3/4 C) white wine
Fresh basil leaves
Salt

Time:
preparation: 40 minutes
cooking: about 1 hour
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Soak your stale roll in cold water for about 30 minutes and then wring it very well in order to remove the excess of water.
Meanwhile clean and wash flat beans. Put them in a large saucepan together with young onions and all the other ingredients except parsley and basil. You have to add parsley and basil only in the last minutes of cooking. Season to taste with salt, add at least a glass of water and start cooking over a medium heat, half-covered.
Prepare plaice fishballs. Purée plaice fillets in a food processor until smooth. Put them in a bowl together with your soaked roll, soy sauce, aromatic herbs and egg. Stir accurately and begin to add, slowly, dry breadcrumbs until you have the consistency you want. But remember that the mixture must not be too hard. Season to taste with salt, stir and begin forming mixture into 1 1/2 - 2 inch fishballs. Dip your fishballs into the dry breadcrumbs and fry lightly in a non stick frying pan on all sides using extra virgin olive oil. Remove from the pan with a skimming ladle and place them on absorbent kitchen paper in order to eliminate the excess of oil. Put apart fishballs.
Meanwhile control the cooking of flat beans; add other water only if necessary. Add fishballs, parsley and basil only in the last minutes when cooking juices are almost retired.
Serve hot or lukewarm.

Note

- This is a delicious recipe that you can realize in summer when there are fresh flat beans. You can prepare it in advance and warm up just before serving