Salmon meatballs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for about 20 minutes. Wash fish, pat dry, season with salt and pepper. Peel and finely dice the shallots.

2. 2

   Grease a large ovenproof dish, sprinkle in shallots and place fish fillets on top. Pour the wine. Close the mould with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 10 minutes. Drain potatoes, quench, peel and mash them finely with a fork while still warm. Let them cool down.

3. 3

   Lift the fish out of the mould and place it on a plate. Pour the fish stock together with the shallots into a pot, bring to the boil and boil down for about 5 minutes.

4. 4

   Wash parsley, shake dry, pluck off leaves and chop finely. Pluck salmon with your fingers into small pieces. Mix with mashed potatoes, 2 tbsp. boiled fish stock with shallots, parsley, lemon peel and juice. Season to taste with salt and pepper. Form approx. 18 fish cakes from the mixture and turn them into panko.

5. 5

   Heat the oil in 2 portions in a frying pan. Fry the meatballs in it in portions on each side for 2-3 minutes until crispy. Drain the finished meatballs on kitchen paper. Serve in a bread roll with cucumber salad and honey-mustard sauce.

6. 6

   Mix 200 g medium hot mustard and 150 g honey. Season to taste with salt and pepper.

Nutrition Facts

KCAL
150 kcal

CARBS
4 g

FATS
9 g

PROTEINS
11 g