(Plaice fishballs with flat beans - Our recipe)

Time: preparation: 40 minutes ........ cooking: about 1 hour 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 Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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

What's the right wine?
Our suggestion is: Regaleali Bianco (white wine from Sicily).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".