POLPETTE DI TROTA E PATATE: ricetta di pesce facilissima, anche per l'aperitivo | Davide Zambelli

Fish balls are a delicious main course (but they can also be considered a finger food for an appetizer, an aperitif, or a buffet) that's quick and easy to make. In this video, I wanted to make them with a more mountain-inspired twist, using freshwater fish: salmon trout. To make the batter softer, I used boiled potatoes instead of the milk-soaked breadcrumbs. They're served with a fresh and delicious mint-flavored pea cream. You'll see how spectacular it is when you pair all this with your favorite cocktail. #croquettes #fish #peas ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) - ... Having golden croquettes on the table, yet with a delicate flavor, is much more appetizing. These croquettes are made with Gusto Contadino salmon trout, a protected trout raised in the cold waters of Trentino streams. The farms are well-maintained, and the trout have plenty of space to splash around without feeling trapped. They are considered the sentinels of the water, and if it were polluted, they wouldn't be there. So the farm waters are crystal clear day and night, as I saw with my own eyes when I went to discover this product with Diego, Barbara, and Massimo. To prepare these meatballs, which could also be called croquettes due to their crispy exterior, it takes very little. First, you need to fillet the salmon trout, a very simple operation. If the result isn't perfect, it doesn't matter; for this recipe, you don't need large fillets because everything will be chopped up later. Next, add the mashed boiled potatoes, followed by the egg, salt, pepper, and breadcrumbs until you get the right consistency—moist but not overly soft. You won't need much breadcrumbs, though. As you can see, I didn't add any herbs because otherwise, the delicate flavor of the trout would be overshadowed by the added spices. Since the pea puree already has a nice personality, it's best to keep the batter neutral. To coat them, you won't need to dip them in egg because, since the batter is already moist, the breadcrumbs will stick easily. Without egg, you'll find that even though they're fried, they'll be much lighter, and in my opinion, they'll be more readily eaten because they don't have such a heavy crust. Obviously, fried trout are better, but they could also be baked. Simply cook them at 200°C (400°F) in fan-assisted mode for about 20 minutes, or until they're golden brown on top. It's best to cook them at a high temperature because this way they'll become nice and crispy on the outside but won't dry out on the inside. I find this mint-flavored pea cream divine. It adds a freshness that summer fried foods require, and it's not at all heavy, thanks also to its low fat content and its rich plant-based protein and fiber, making it very filling. I used fresh peas because they're in season, but frozen ones are also great if you're short on time. Add a little ricotta, some stewed onions, again to keep with the seasonality, and a few mint leaves. Don't overdo the mint, as it will overpower the flavor of the peas. Five mint leaves will suffice if you prepare the same portions as I do. Serve the meatballs warm, while the cream is at room temperature. A tip: I served them with a homemade strawberry Capiroska, and the whole thing was amazing. For the cocktail recipe, the written recipe, and further tips, you can find everything on the blog, in the tips for this recipe. - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli