On the menu tonight!

So for Friday night dinner, I've decided on the following:

Fish balls in a lemon & olives sauce:
For the fish:
2 pounds ground fish (available at the fish store)
option: you can use 1 pound salmon and 1 pound whitefish
1/4 cup breadcrumbs
1 egg
1/4 cup chopped parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp paprika
For the sauce:

1 can of pitted cooking olives sliced (boil them once and rinse)

2 lemons washed & thinly sliced
1 red pepper sliced

4-5 cloves garlic

Oil

Freshly chopped coriander

Salt and a dash of turmeric

In a bowl mix all the ingredients for the fish and let it rest for an hour in the fridge, then heat a pan and add 1 tbsp of oil olive and 1 of canola oil, shape your fish balls with oiled hands to get them nice and smooth and sear them for a few minutes on each and put aside. In the same pan add the remaining oil, garlic, sliced lemons, pepper and olives, cover with water and bring to a boil. Add the salt and turmeric and reduce by at least half, then add the fish balls and coriander and cook for at least another 25 minutes, till sauce has reduced, all water has evaporated and fish balls are browned and firm.

For the main:

Meat stuffed artichokes with peas and fennel alongside with rice
 

1 pound kosher ground beef
10 frozen artichoke hearts
1 ½ to 2 cups frozen peas
1 or 2 large fennel cut in 4
1 onion diced
2 eggs beaten
1/3 cup flour

less than 1/4 cup breadcrumbs
1/8 teaspoon of turmeric
a of dash nutmeg
oil
less than a 1/4 tsp garlic powder
less than a 1/4 tsp onion powder
salt
pepper
oil for frying

In a bowl, mix the meat with breadcrumbs, 2 tbls water, 2 tbls oil, salt, pepper, a dash of nutmeg, a dash of turmeric, garlic and onion powder, mix it all up thoroughly with your hands then stuff your artichokes with the meat, coat in a light layer of flour (dredge) then in a beaten egg, and fry lightly on both sides till golden, and set aside.
In a pot, sweat a chopped onion then add the fennel quarters and let it color slightly on each side then add the peas cover with water, add salt and a dash of turmeric, bring to a boil then drop the meatballs inside and lower the heat, cover and simmer for 35 to 40 minutes. Then uncover the pot and simmer for another 15 minutes (till almost most of the water has cooked out) and enjoy!

For dessert:
Hamentashen, hamentashen and more hamentashen!!!