Description
Delicate fish balls with a crispy crust. Served with a creamy sauce. It's pretty simple, but very pretty and tasty.
Ingredients
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Cod
300 g
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Salmon
200 g
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Onion
2 piece
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Chicken egg
2 piece
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Bread
3 slice
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Milk
1 cup
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Figure
3 Tbsp
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Dill
2 Tbsp
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Cream
250 ml
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Garlic
1 tooth
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Lemon peel
1 tsp
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Salt
-
Black pepper
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Sunflower oil
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Bread crumbs
1 cup
Cooking
A mixture of basmati rice and quinoa from Mistral boil according to instructions.
Finely chop the onion and fry in a small amount of sunflower oil.
With bread cut the peel and soak it in milk.
Half of fried onions to scroll in the blender with cod.
The second half of the onion to scroll separately from the salmon.
In cod mince and add the boiled mixture of basmati and quinoa, 1 egg, half bread (pre-squeeze), salt and pepper.
In salmon minced add remaining bread, egg, dill, salt and pepper.
Of cod make mince cakes, put them minced salmon and shape the meatballs. It is convenient to use with wet hands. I made 10 balls. Do you make them smaller, but in greater numbers.
Coat the balls in breadcrumbs, homemade is better.
Fry them in boiling sunflower oil until Golden brown 5-7 minutes.
For the sauce, heat the cream until thick, adding the garlic. I even put a sprig of parsley and dill. Drain, add salt, pepper and lemon zest.
Serve hot balls with sauce.
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