Goûtez à la tendresse de cette recette de grand-mère mijotée pendant plusieurs heures.
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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Categories 1
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-
Texte 2
Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
-
-
-
Our spices in a bag
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Categories 1
-
-
-
-
Texte 2
Since 1921, Albert Ménès has been pursuing the beautiful adventure of taste with greed and generosity.
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Fish balls with persaillotte
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients :
- 500 g whiting fillet
- 1 small onion
- 2 cloves of garlic
- 2 slices of white bread
- 1 egg
- 2 tbsp flour
- 2 tbsp Albert Ménès persaillotte
- 2 tbsp olive oil
- 1 lemon
- Salt/Albert Ménès Kampot pepper (P.G.I.)
Instructions :
- Peel and chop the onion and garlic cloves. Soak the bread in a little water.
- Coarsely chop the whiting and mix it in a large bowl with the crumbled bread (squeeze first to remove excess liquid), onion and garlic. Add the egg and persaillotte, and season. Using your hands, form walnut-sized balls.
- Roll the balls in the flour and brown them in a large frying pan with a little oil. Serve piping hot with lemon wedges.
Top tip: you can replace the whiting with chicken breast.
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Recipes
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