Vis gehaktballen met yoghurtremoulade

Name: Vis gehaktballen met yoghurtremoulade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Dill; 1 medium-sized apple; 3 heaped tablespoons (100 g) Remoulade (glass); 150 g Whole milk yoghurt; 7-10 Tbsp salt, pepper, sugar; 2 lemons, 3-5 tablespoons oil; 2 medium-sized tomatoes; 1/2 Lettuce; 2 Spring onions; 600 g Cod fillet; 2 Eggs (Gr. M); 2-3 tablespoons (50 g) Breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Dill
1 medium-sized apple
3 heaped tablespoons (100 g) Remoulade (glass)
150 g Whole milk yoghurt
7-10 Tbsp salt, pepper, sugar
2 lemons, 3-5 tablespoons oil
2 medium-sized tomatoes
1/2 Lettuce
2 Spring onions
600 g Cod fillet
2 Eggs (Gr. M)
2-3 tablespoons (50 g) Breadcrumbs

Directions

1
Wash the dill and cut finely, except for a little garnish. Wash the apple, quarter it and remove the seeds. Cut into sticks. Mix with tartar sauce, yoghurt and half the dill. Season to taste
2
Halve 1 lemon, squeeze the juice. Mix 2 tbsp. juice, rest dill, salt, pepper and sugar. Whip 1 tablespoon of oil into the mixture. Wash and slice the tomatoes. Clean, wash, drain and pluck the lettuce
3
Clean, wash and finely chop the spring onions. Fish wash, dry dab and roughly dice. Puree in the universal chopper or with the cutting stick. Mix with spring onions, eggs, breadcrumbs, remaining juice, salt and pepper. Form approx. 12 meatballs. Fry in 2-3 tablespoons of hot oil per side for 3-4 minutes
4
Mix salad, tomatoes and marinade. Cut a lemon into eight pieces. Arrange everything. Garnish with lemon and dill. Serve with mashed potatoes