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Boulettes De Poissons (Sephardic Fish Balls)

fish

2 lb sole fillets; or white fish
10 cloves garlic
1 hot pepper; seeded
2 cup fresh coriander
1 teaspoon salt; or to taste
2 teaspoon cumin; or to taste
1/4 teaspoon turmeric
1 slice challa or other white bread; 1 1/4 inch slice
1 cup water
1 tablespoon water
2 large eggs; beaten
1 pinch saffron
3 tablespoon vegetable oil
1 lemon; juice of

Place the fish, garlic, pepper, coriander, salt, cumin, and turmeric in a food processor fitted with the steel blade and process until smooth. Put the challah in a bowl with a cup of water and soak. Drain throroughly, add along with the eggs to the fish, and process until smooth. Soften the saffron in the remaining tablespoon of water, then add that with 1 tablespoon of the vegetable oil and the lemon juice to the fish and process until smooth. Cover the pureed fish mixture and put in the refrigerator for an hour or so. Shape the fish into balls the size of a walnut. Heat the remaining oil in a skillet over medium heat and brown the fish balls on all sides. When brown, cover with foil and bake in a preheated 350 degree oven for about 25 minutes. Eat either immediately or at room temperature. Serve with tooth picks. NOTES : These balls can also be deep fried. Recipe by: "Jewish Cooking in America" by Joan Nathan Converted by MM_Buster v2.0k.

Yield: 40 servings

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