Fish meatballs with remoulade
easy
30 mins
30 mins
Ingredients
- 2 spring onions (approx. 60 g)
- 375 g Cod fillet
- 1 egg (size M)
- 30 g Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 150 ml Milk
- 1 Bag of mashed potatoes
- 1 TEASPOON Butter
- 7-10 Tbsp grated nutmeg
- 1/2 (approx. 70 g) small apple
- 2-3 stem(s) Dill
- 50 g Remoulade (from the glass)
- 50 g Whole milk yoghurt
- 80 g Lettuce leaves
- 1 (approx. 140 g) Tomato
- 1/2 package Preparation for Clear Herb Sauce
- 7-10 Tbsp Lemon wedges
Directions
- 1
Clean, wash and chop the spring onions. Fish fillet wash, dab dry and dice. Puree in the universal chopper. Mix fish mince, spring onions, egg, breadcrumbs, some salt and pepper.
- 2
Form 6 small meatballs. Heat 2-3 tablespoons of oil in a frying pan and fry the meatballs for about 6 minutes while turning. In the meantime, bring milk and 100 ml water to the boil, remove from the heat and stir in the puree powder with a whisk.
- 3
Add butter and season with salt and nutmeg. Keep warm. Wash the apple, core it and cut it into fine sticks. Wash the dill, dab dry and cut finely except for a little garnish. Remoulade, Jog
- 4
Wash and drain the lettuce and tomato. Cut the tomato into slices. Mix 2 tablespoons of water, remaining oil and salad dressing powder in a bowl until smooth. Arrange mashed potatoes, meatballs, tartar sauce and salad on two plates.
- 5
Pour vinaigrette over the salad and serve garnished with remaining dill and lemon wedges.
Nutrition Facts
710 kcal
41 g
39 g
46 g
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