With Isa Mazzocchi, carp becomes a Michelin-starred meatball: gourmet freshwater fish | Chef Recipes
Freshwater fish served in an unexpected way: Isa Mazzocchi transforms it into meatballs that are crispy on the outside and melt-in-the-mouth on the inside.
Keywords
- Isa
- Fish
- Mazzocchi
- Freshwater
- Egg
- Way
- Carp
- Inside
- Served
- Crispy
Ingredients
- 300 g carp meat
- 200 g fish stock
- 100 g extra virgin olive oil
- 1 egg
- Breadcrumbs
- Salt and pepper
- 400 g potatoes
- 100 g white wine vinegar
- 50 g caster sugar
- 500 g lettuce leaves
- 1 clove of garlic
- Rosemary
- Extra virgin olive oil
- Salt
- Wild salad greens and wildflowers
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