Bresc BV

Fish MOINK balls


  • 300 g whitefish
  • 100 g Bresc Mango and habanero salsa
  • 50 g Bresc Plum and ginger glaze
  • 50 g panko
  • 30 g Bresc Marinade for pork
  • 12 slices bacon
  • 1 egg

Preparation method

Process the fish, egg, panko and Marinade for pork in the kitchen machine to make a smooth puree. Shape into 12 evenly-sized balls and leave to firm briefly in the fridge. Wrap the balls in the bacon and fix the bacon in place with a skewer. Prepare the barbecue for grilling on indirect heat at 110 °C. Place the meat on it and cook the balls for 1 hour until their core temperature reaches 60° C. Brush the balls with the Plum and ginger glaze and let them cook until their temperature reaches 70° C. Remove the skewers from the balls and serve with the Mango and habanero salsa.

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