Description
Delicious and nutritious treat for fish lovers. Tender, cream sauce, they will be the perfect dinner without a side dish, only with fresh lettuce. Inclusions of lentils make them more elegant.
Ingredients
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Pike
700 g
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Fat
150 g
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Lentils
1 cup
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Wheat flakes
1 cup
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Chicken egg
1 piece
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Dutch cheese
50 g
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Onion
2 piece
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Carrots
1 piece
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Vegetable oil
1 Tbsp
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Sour cream
200 ml
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Tomato paste
1 Tbsp
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Celery leaf
1 handful
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Black pepper
0.5 tsp
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Salt
Cooking
The pike cut into fillets with skin. Small bones can not be removed, I only removed the ridge.
Skip twice through a meat grinder pike with bacon and one onion.
Cup millet flakes "Mistral" pour boiling water for a few minutes. Drain excess water, cool and add to mince. There also add grated cheese, cooked Beluga lentils from "Mistral".
Sprinkle with pepper, salt, add egg and celery. Carefully knead the meat.
Wet hands formed into meatballs and put in a greased form. Bake at 200 degrees for 10 minutes until light brown.
While the meatballs baked, onion finely chopped. Carrots grate on a coarse grater. Fry vegetables in oil until zolotisty. Sour cream mix with tomato paste, salt. Add pepper and dilute with a little water so as to have enough to completely fill the meatballs.
The meatballs remove from the oven, cover with onion-carrot mixture.
Pour over the sauce. Return to the oven and cook at 180 degrees for 15 minutes until Golden brown.
Serve hot with a salad of fresh vegetables.
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