Description
I invite you to enjoy a hearty, flavorful and most certainly delicious pickle with tender fish balls.
Ingredients
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Fish
500 g
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Pearl barley
0.5 cup
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Cucumber
2 piece
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Carrots
1 piece
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Potatoes
4 piece
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Onion
2 piece
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Vegetable oil
2 Tbsp
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Fish fillets
500 g
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Egg white
1 piece
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Milk
0.5 cup
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Bread
100 g
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Lemon peel
2 tsp
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Salt
Cooking
Put to cook fish broth. Very suitable for this head, ridges, tails of different fish.
Prepare the pearl barley: its pre-soak, wash and boil simultaneously with the fish or boil it separately and add ready boiled in the broth.
Instead of pearl barley you can take basmati rice from TM Mistral, which is also great for pickle.
Peel the onion and chop, carrots cut into strips.
Heat the vegetable oil and promassiruyte onion until transparent. Then add the sliced carrot, saute 5 min.
Salted cucumbers clear from the skin and slice, and it is better to grate.
Add the cucumbers to the onions and carrots and sauté.
Peel potatoes, slice and boil in fish broth. Then add the broth, browned onions, carrots, cucumbers. At the end of cooking salt.
Cook the fish for beef meatballs. Soak white bread in milk. Grate 2 teaspoons lemon peel, put in bowl of processor, add the cod fillet or other fish, crude protein, small onion, milk squeezed from the bread and chop all the stuffing. If the stuffing is a liquid, you can add breadcrumbs. Add salt, pepper.
Form meatballs the size of a walnut. 5 minutes until cooked add them to the soup.
The pickle is ready! Let stand 15 minutes and serve.
Delicious, rich, flavorful, with tender meatballs.
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