Stuffed eggs with herring caviar
2020-08-13 / test@t
Cod meatballs with yoghurt sauce
Ingredients
- 800 g cod fillet
- 1 small bunch of parsley
- zest of 1 lemon
- salt, black pepper
- 80 g butter
- olive oil
- 2-3 pickled gherkins
- small bunch of dill
- 300 ml thick natural yogurt
- 35 ml olive oil
- ground black pepper, salt
STEP-BY-STEP COOKING RECIPE
Step 1
For the sauce, cut the cucumbers very finely. Chop the dill. Combine cucumbers, dill, yogurt and olive oil in a bowl, salt and pepper, stir. Cover, refrigerate.
Step 2
For the meatballs, grind the cod fillets. Remove the stems from the parsley, chop the leaves as finely as possible. Sprinkle with zest and chop again.
Step 3
Add chopped zest and parsley to the minced fish, season with salt and pepper, mix thoroughly.
Step 4
Cut the butter into 3 mm cubes. Mix the minced meat with butter, knead thoroughly with your hands.
Step 5
Use wet hands to form balls 3–4 cm in diameter out of minced meat, spread on a film covered with parchment. Cover the meatballs with plastic wrap and refrigerate for 30 minutes.
Step 6
Use wet hands to form balls 3–4 cm in diameter out of minced meat, spread on a film covered with parchment. Cover the meatballs with plastic wrap and refrigerate for 30 minutes.
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