Fish balls, spinach and curry sauce

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Boulettes de poisson, épinards et sauce au curry
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
For the fish balls:
  • 600 g boneless white fish fillet
  • 1 egg
  • 1 tablespoon of flour
  • 2 teaspoons of mild curry paste
  • 1 tablespoon of tomato purée
  • 1 tablespoon of fresh or frozen, finely chopped coriander
  • 2 tablespoons of olive oil from Provence – ripened olives PDO
  • Salt, pepper
For the sauce:
  • 400 g of tomato pulp
  • 2 teaspoons of mild curry paste
  • 25 cl of water
  • 20 cl of coconut milk
  • 400 g fresh or frozen spinach leaves
  • 2 shallots
  • 2 tablespoons of olive oil from Provence – matured olives PDO
  • Salt

Tip

We recommend using a Provence olive oil – PDO ripened olives – for its aromas of woodland, cooked purple artichoke, black olives and toasted bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Vallée des Baux-de-Provence – ripened olives.

Instructions

  • Preheat the oven to 180°C on the fan setting.

  • Place the roughly chopped fish fillets, curry paste, tomato purée, egg, flour, coriander, Provençal olive oil – PDO ripened olives – and a little salt into the food processor. Blend until you have a fairly smooth paste.

  • Shape the mince into about 12 medium-sized balls by rolling it between your hands.
  • Place them on a baking tray lined with baking paper and bake for 20 minutes.

  • Meanwhile, finely chop the shallots and fry them for 2 minutes in a frying pan with a dash of Provençal olive oil – PDO ripened olives.

  • Add the chopped tomatoes, curry paste and water, along with a little salt, then cover and leave to simmer for 10 minutes over a medium heat.
  • Pour in the coconut milk and simmer for 3 minutes.
  • Add the spinach (which has been rinsed or defrosted beforehand), cover and continue cooking for 2 minutes.
  • Place the fish balls in the sauce and serve with basmati rice.

Tip

We recommend using a Provence olive oil – PDO ripened olives – for its aromas of woodland, cooked purple artichoke, black olives and toasted bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Vallée des Baux-de-Provence – ripened olives.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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