2020-08-13 / test@t

Flounder and mullet balls

You will hardly find scows full of mullet in Sochi. But you can try the cuts of mullet and flounder in the Khmeli & Suneli restaurant. We tried - we liked it - we prepared the same at home.

Ingredients

150 g of flounder fillet
150 g of mullet fillet
40 g semolina
2 eggs
60 ml cream, 20% fat
3-4 sprigs of dill
any dry seasoning for fish
vegetable oil
salt, freshly ground black pepper
400 g of young small potatoes, boiled in their skins
1 medium onion
150 g cherry tomatoes
2 cloves of garlic
1-2 sprigs of thyme
vegetable oil
salt, freshly ground black pepper
130 g fresh or thawed green peas
1 clove of garlic
2 tbsp. l. vegetable oil
salt, freshly ground black pepper
lemon and herbs for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Pass the fish through a meat grinder. Add all the cue ball ingredients and 100 ml ice water and stir. You should get a liquid mass, like for pancakes.

Step 2

Pour 50 g of dough into a preheated pan with vegetable oil and fry on both sides until golden brown.

Step 3

For a side dish, cut the potatoes and tomatoes in half, finely chop the onion, finely chop the garlic. Heat a skillet with vegetable oil and fry the onions until golden brown. Add the rest of the ingredients and cook until golden brown.

Step 4

Grind all the pea sauce ingredients in a blender. Serve the meatballs with young potatoes, green pea sauce, chopped herbs, and lemon.

Cooking time

1h 20m

Servings

Catalog