Trout meatballs with mustard-chives cream

Name: Trout meatballs with mustard-chives cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Shallot; 200 g Trout fillet (without skin and bones); 4 Stem(s) Parsley; 10 g Butter; 100 g shrimps ready to cook (without head and shell); 30 g Breadcrumbs; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1/2 bunch Chives; 80 g Fresh cream; 3-4 Tbsp Milk; 1 TABLESPOON Dijon and grainy mustard; 1 pinch Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Shallot
200 g Trout fillet (without skin and bones)
4 Stem(s) Parsley
10 g Butter
100 g shrimps ready to cook (without head and shell)
30 g Breadcrumbs
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1/2 bunch Chives
80 g Fresh cream
3-4 Tbsp Milk
1 TABLESPOON Dijon and grainy mustard
1 pinch Sugar

Directions

1
Peel and finely dice the shallot. Wash the fish, dab dry and chop finely. Wash parsley, shake dry and chop finely. Heat butter in a small pan and fry shallots until translucent.
2
Mix in the parsley.
3
Remove from the stove and let it cool down a little. In the meantime, wash the shrimps and pat them dry with kitchen paper. Chop the prawns finely. Mix prawns, trout, shallots and butter mixture, breadcrumbs and egg yolk well.
4
Season with salt and pepper.
5
Form 4 meatballs from the mixture with moistened hands. Heat the oil in a coated pan and fry the meatballs on each side over medium heat for 4-5 minutes.
6
In the meantime, wash the chives, shake them dry and cut them into fine rolls. Put some rolls aside for garnishing. Mix crème fraîche, milk and mustard until smooth. Add the chives and season with salt, pepper and sugar.
7
Arrange the meatballs with some dip, sprinkle with chives. Add the remaining dip in a glass.