A perfect complement to any side dish will be meatballs from minced fish. Juicy, with a light aroma of white wine, will delight fish gourmets.
Pick your recipe
You will need
- - 500 g of minced fish to your taste;
- - 3 pcs. eggs
- - 200 g of champignons;
- - 1 PC. bow;
- - 0.5 tbsp. dry white wine;
- - 0.5 tbsp. nonfat cream;
- - 2 tsp potato starch;.
- - 2 tbsp butter;
- - 100 g of hard cheese;
- - salt, pepper - to taste;
- - Olive oil - to taste.
Instruction manual
1
Wash the mushrooms and cut them into strips, put in a preheated pan and fry until cooked. Finely chop the onion, mix it with minced fish, add 3 egg whites and cooked mushrooms. Salt, pepper to taste and mix the minced meat well.
2
Form small meatballs from the minced meat, laying them out in a well-heated pan, fry in olive oil until half-cooked.
3
Take a small stewpan and put meatballs in it. Melt the butter and mix it with wine, pour the meatballs and cook for 5 minutes over low heat.
4
Bring cream, starch, yolks to a homogeneous mass, salt and pepper. Pour the meatballs with the finished mixture, grate the cheese on top and put in the oven. Bake at 180 degrees until golden brown.
Useful advice
Meatballs are best served hot, pour them a little thick cream for juiciness before serving.