Garlic and Haddock Rice Balls with Garlic Scape Pesto

Ease of preparation rating: Moderate.

Yield:  4 servings.

Ingredients:

Garlic and Haddock Rice Balls:

• 1 ½ cups (360ml) Sushi rice
• 3 cups (720ml) chicken stock
• 1 garlic bulb, whole
• 12 ounces (360 grams) haddock fillets
• Salt and pepper, to taste
• Zest of 1 lemon
• ¼ cup (60ml) parmesan cheese, grated
• 1 cup (240ml) all-purpose flour
• 4 eggs
• 2 cups (480ml) panko or dry bread crumbs
• Canola oil, for frying

Garlic Scape Pesto:

• 12 garlic scapes
• ½ cup (120ml) parmesan cheese, grated
• ½ cup (120ml) pine nuts
• ½ cup (120ml) olive oil
• Salt and pepper, to taste
• Juice of 1 lemon

Method:

For the Garlic and Haddock Rice Balls:

Preheat oven to 325^oF (165^oC).

Cook sushi rice with chicken stock according to package instructions, and cool in the refrigerator.

While that is happening, wrap garlic bulb in aluminum foil and cook in oven for 1 hour.

Place haddock fillets on baking sheet with parchment paper and add to oven for the last 10 minutes of garlic cooking time.

In a large bowl, combine cold sushi rice, flaked haddock, parmesan cheese, lemon zest, salt and pepper. Add in roasted garlic. To separate roasted garlic cloves from peel, gently squeeze with the tip of your fingers until garlic comes out.

Mix all the ingredients together and form 1-2 inch balls.

Let the balls rest in the refrigerator for 10-15 minutes.

Set up a breading station: 1 bowl with flour, 1 bowl with 4 whisked eggs and 1 bowl with panko or bread crumbs.

Roll each ball in flour, then eggs and then panko or bread crumbs, ensuring that they are fully coated.

Heat frying oil to 350^oF – 375^oF (180^oC – 190^oC) degrees, and fry rice balls for 4-5 minutes.

Remove from oil and place on a paper towel to drain excess liquid.

Season with salt, and serve hot with the Garlic Scape Pesto.

For the Garlic Scape Pesto:

Clean and trim garlic scapes by cutting just below the bulb.

In a food processor, blend garlic scapes, pine nuts, cheese, salt and pepper.

Add lemon juice.

While food processor is running, slowly add olive oil until the pesto is smooth.