Swedish Fishballs - Fiskbullar

• 調理時間: 35 minutes
• 総時間: 49 minutes

材料

280 g skinned sustainable white fish

100 g cooked potato (mashed)

1 tbls fresh white breadcrumbs

1 egg

30 g butter

3 tbls sunflower oil

1 onion (finely chopped)

1 small bunch parsley (finely chopped)

Zest 1/2 lemon

手順

Preheat the oven 175°C fan.

Begin by sauteing the onion in 15g of the butter until really soft and translucent, cool. Place the cold mashed potato, breadcrumbs and egg in a bowl and set to one side for 5 minutes. Now cut the fish into small pieces and pulse in a food processor, don’t over blend.

Place the blended fish into the breadcrumb mix, add the cooled onions, lemon zest then season with salt and white pepper.

With damp hands take a dessertspoonful of the mixture and shape into a ball. Repeat with the remainder. Now place the fishballs on a plate or tray, cover and pop in the fridge for an hour or until you need them.

Place the fishballs in a hot frying pan with the remaining butter and sunflower oil. Turn so they are golden brown on all sides. Put the fishballs on a baking tray and place in the oven to continue to cook for 8-10 minutes. Now you make the sauce.

Serve with a salad or steamed vegetables.