Fish Balls on Fennel Salad
- For the meatballs
- 500 grams Mackerel (ready to cook, skinless)
- 2 slices Toast
- 50 milliliters Whipped cream
- 1 egg
- 1 tablespoon finely chopped Dill
- freshly ground peppers
- breadcrumbs (as needed)
- 2 tablespoons vegetable oil (for cooking)
Rinse the fish, pat dry and chop. Soak the bread in the cream, then puree in a blender with the fish, egg and dill. Season with salt and pepper. Should the mass be too soft, mix in white bread crumbs. Season with salt and pepper. Rinse the fennel, quarter, remove the hard stalk and cut or microplane the fennel into thin strips.
Season with salt, pepper, lemon juice and oil and arrange on plates. From the fish mixture shape 4 meatballs. Coat first in flour, then in beaten egg and finally in breadcrumbs and cook in hot butter in a skillet over medium heat until golden brown. Remove and arrange on the fennel salad. Serve garnished with parsley leaves.