Trout and prawn meatballs with mustard-chives cream

Name: Trout and prawn meatballs with mustard-chives cream
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Shallot; 4 Stem(s) flat leaf parsley; 1 TABLESPOON Butter; 200 g trout fillet (without skin); 100 g raw peeled shrimps 2-3 tablespoons breadcrumbs; 1 Egg yolk (Gr. M); 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Oil; 1⁄2 Federation Chives; 80 g Fresh cream; 3 TABLESPOONS Milk; 1 TABLESPOON Dijon and grainy mustard

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Shallot
4 Stem(s) flat leaf parsley
1 TABLESPOON Butter
200 g trout fillet (without skin)
100 g raw peeled shrimps 2-3 tablespoons breadcrumbs
1 Egg yolk (Gr. M)
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Oil
1⁄2 Federation Chives
80 g Fresh cream
3 TABLESPOONS Milk
1 TABLESPOON Dijon and grainy mustard

Directions

1
For the meatballs, peel and finely dice the shallot. Wash parsley, shake dry, chop finely. Heat butter in a coated pan and fry shallots until translucent. Stir in parsley.
2
Pour into a bowl and allow to cool slightly.
3
Meanwhile rinse the fish, dab dry and dice very finely. Wash shrimps, dab dry and chop finely. Mix well with trout, shallots, breadcrumbs and egg yolk. Season with salt and pepper.
4
Form 4 meatballs from the mixture with moistened hands. Wipe the pan clean and heat the oil in it. Fry the meatballs for 4-5 minutes on each side at medium heat.
5
For the dip, wash chives, shake dry and.
6
cut into rolls. Mix crème fraîche, milk and mustard until smooth. Stir in chives. Season with salt, pepper and 1 pinch of sugar. Serve the dip with the meatballs. Delicious with baguette.