Fish köfte with tarator sauce

Fish köfte with tarator sauce

By
From
Eat Istanbul
Serves
4
Makes
12
Photographer
David Loftus

Ingredients

Quantity Ingredient
500g sea bass, cod or any firm white fish fillets, skinned
2 fresh bay leaves
2 tablespoons currants
2 tablespoons pine nuts
3 slices stale ciabatta-style bread, crusts removed
4 spring onions, trimmed and finely sliced
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
3 tablespoons fresh dill fronds, finely chopped
1 teaspoon dried mint
2 eggs, lightly beaten
plain flour, for dusting
100ml olive oil
sea salt
freshly ground black pepper

Tarator sauce

Quantity Ingredient
75g shelled walnuts
40g fresh breadcrumbs
2 garlic cloves, peeled and finely chopped
50ml red wine vinegar
110ml extra virgin olive oil

To serve

Quantity Ingredient
lemon wedges

Method

  1. To make the tarator sauce, put the walnuts in a food processor and blend to a rough paste. Add the breadcrumbs, garlic, vinegar and a few tablespoons of cold water and continue to blend the mixture, slowly adding the olive oil in a steady stream until the oil is used up and the sauce is smooth. Transfer it to a bowl and season generously with sea salt and freshly ground black pepper. Refrigerate until ready to use.
  2. Place the fish and bay leaves in a small saucepan over medium heat and cover with water. Poach, uncovered, for 10–12 minutes or until cooked through. Drain the fish in a colander and place it in a large bowl. Break it into small pieces with a fork.
  3. Soak the currants in a small bowl of warm water for 15 minutes, then drain them in a colander and add them to the bowl of fish, with the pine nuts.
  4. Put the bread in a bowl of cold water and leave to soak for 5 minutes. Squeeze out the excess water with your hands and crumble the bread into the bowl with the fish. Add the spring onions, parsley, dill, dried mint and eggs. Season generously with sea salt and freshly ground black pepper. Knead the mixture with your hands until all the ingredients are combined. Divide the mixture into 12 equal portions and shape into oval-shaped köfte. Spoon some flour onto a plate and roll the köfte in the flour.
  5. Heat the oil in a frying pan over medium heat and fry the köfte in batches until golden on all sides, or for about 5 minutes. Drain them on kitchen paper, then transfer to a serving plate and serve with lemon wedges and the tarator sauce.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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