Balık Köftesi

• nearly 2 kg (4½ lb) fish
• lemon juice, black peppercorns, bay leaves and parsley (for a c

Cook the fish in a court-bouillon. Let it cool. Lift it out, remove the skin and bones, and break up the flesh into small pieces.

Soak the bread in water for a few minutes, then squeeze it well. Combine it in a large bowl with the fish, the onion, the pine-nut kernels and the currants (if used), the egg, the allspice and seasoning. Mix and knead this well for a few minutes. Then work it