The recipe can be made with fresh fish, both hake and prawns, or with frozen fish.
In this type of recipes we must alternate between the different accessories we must be careful not to burn or cut ourselves when handling them.
We mount the blade accessory on our Küken robot.
Add 2 cloves of garlic, peeled and halved, 50g of onion, peeled and coarsely chopped, and a bunch of parsley, washed and well dried.
Chop 6 seconds at speed 6.
Add 400g of hake in medium pieces, 300g of peeled prawns and 50g of breadcrumbs.
Chop 6 seconds at speed 6.
Transfer the dough to a bowl and shape the meatballs with floured hands. Place the meatballs on the flat steam tray.
With the blade accessory still in the glass and without rinsing it, add 150g of peeled and coarsely chopped onion and 2 cloves of garlic, peeled and cut in half.
Chop 6 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
Add 40ml of olive oil and season to taste.
Bake 8 minutes at 120°C and speed 1.
Add 1 tablespoon cornflour, 1 teaspoon sweet paprika, 100ml wine, 300ml water and 1 fish stock cube.
Place the deep steam tray and the flat tray on top with the meatballs well distributed inside. Put the lid on.
Bake 20 minutes at 120°C and speed 1.
Transfer the meatballs to a casserole dish.
Remove the steam trays and replace the remover accessory with the blade accessory.
Blend for 10 seconds at speed 6.
Add the sauce to the pan with the meatballs and cook for 5 minutes.
4 servings