Children will love these fish meatballs with remoulade sauce and French fries
1000 g of fish fillets of your catch:
cod, saithe, ling, pikeperch or pike - it's lean meat
100 g smoked lard (use only 10% of fish weight), or bacon
2 cloves garlic
2 tsp. salt
1/4 tsp. white pepper from the "mill"
40 g wheat flour (use only 5% of fish weight)
2 whole eggs
3/4 dl cream
3/4 dl water maybe. See procedure
Virgin olive oil for frying (possibly mix with butter or margarine)
1 kg new potatoes or
1 packet pasta or
1 packet French fries or
1 packet cream stewed spinach
1 bowl tartar sauce and 1 lemon
I am an angler in Scandinavia
Recipe No. 3*
Procedure without liability: Chop the smoked lard or bacon through meat mincer first. Take the chopped smoked lard up from the bowl and chop now fish, onion, garlic and smoked lard again. We now have an appropriate coarseness for adults of fish meat and smoked lard. Children can usually like it chopped again. Stir stuffing with salt and pepper, add the wheat flour and eggs and stir well before the cream and water are added. Use first the cream and then the water if it is necessary. Maybe you should not use water. The amount of water depends on the fish you use. Not all fish have the same amount of water in the meat. Now, the stuffing rest in the refrigerator, preferably 1 hour. Fry meatballs golden in virgin olive oil. Mix maybe a little butter into the oil. Do not heat too hard, as there will be a hard shell, and inside they are not really cooked. Approx. 5 minutes on each side for small meatballs and 10 minutes for large meatballs.
Hint: Instead of smoked lard can also use smoked salmon when you have the freezer full of salmon.
Serving: Use accessories to fish meatballs as desired and season. When the new potatoes come, it's a wonderful dish only to those new potatoes with "Remo" added with little lemon and sprinkled with dill. A good pasta, all children eat.
Drink: Cold glass of white wine or a cold beer.