Fish Meatballs in Dill Sauce

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fish Meatballs in Dill Sauce

Ingredients

Cod fillet - 21.2 oz
Chicken Egg - 1 piece
Milk - 3 fl oz
Bread roll - 1.8 oz
Onion - 1.8 oz
Fat - 2.1 oz
Wheat Flour - 2.1 oz
Breadcrumbs - 1.4 oz
Sour Cream - 3.5 oz
Dill - 2 teaspoons
Fish Oil - 8 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.