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Ingredients
Fish Balls with Mustard Sauce
- For fish balls
- 250 grams Stockfish
- 250 grams floury potatoes
- 1 onion
- 1 Tbsp scallions
- salt
- peppers (from the mill)
- Nutmeg
- 2 eggs
- vegetable oil (for frying)
- For mustard sauce
- 300 grams Natural yogurt
- 2 Tbsps medium-hot Mustard
- 2 Tbsps Mayonnaise
- 1 Tbsp freshly chopped parsley
- lemon juice
Soak dried cod for at least 12 hours in cold water, changing water several times.
For mustard sauce, mix yogurt with mustard and mayonnaise. Season with salt, pepper, parsley and lemon juice.
Cook fish for about 15 minutes in a pot of boiling water. Remove fish, let cool slightly, remove skin and bones and finely chop flesh.
Peel potatoes and cook in a pot of boiling salted water for about 25 minutes. Drain potatoes, let water evaporate and press through ricer. Peel onion and finely chop.
Thoroughly mix pressed potatoes with cod, onion and chives in a bowl. Season with salt, pepper and freshly grated nutmeg.
Fold each egg into fish mixture until a smooth paste.
Form fish mixture into balls using 2 tablespoons and fry in hot oil until golden brown. Drain on paper towels and serve fish balls with mustard sauce.
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |