Fish Meatballs in Dill Sauce
Main Dishes • European
Description
Fish Meatballs in Dill Sauce
Ingredients
- Cod fillet 20 oz
- Chicken Egg 1 piece
- Milk 5 fl oz
- Bread roll 0 oz
- Onion 0 oz
- Fat 0 oz
- Wheat Flour 0 oz
- Breadcrumbs 0 oz
- Sour Cream 5 oz
- Dill 2 teaspoons
- Fish Oil 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the fillet into pieces. Soak the bread roll in milk, then squeeze it out.
Step 2
Peel the onion, slice it into rings, and sauté in 30 g of fat. Pass the fish flesh, onion, and bread through a meat grinder twice, add the egg, salt, and pepper. Mix thoroughly to achieve a fluffy mass.
Step 3
With wet hands, shape small round meatballs, coat them in breadcrumbs, slightly flatten them, and fry in heated fat on both sides. Place them in a shallow pot next to each other, pour in 250 ml of water, cover with a lid, and simmer on low heat for about 20 minutes. Make sure they do not burn. The bottom of the pot should be covered with liquid, so add water as it evaporates.
Step 4
Dissolve the flour in cold broth, lightly salt it, pour it into the pot, and bring to a boil. Simmer in the sauce for a few more minutes. Remove from heat, add sour cream, sprinkle in finely chopped dill, and gently mix while shaking the pot.
Step 5
Transfer the meatballs to a serving bowl and pour the sauce over them. Serve with porridge, potatoes, or a salad of raw vegetables.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!