Chermoula rissoles with parsley sauce

Ingredients for Chermoula rissoles with parsley sauce

Instructions for Chermoula rissoles with parsley sauce

To prepare the Chermoula rissoles with parsley sauce recipe, please follow these instructions:

Chop the saithe fillet with a sharp knife on a cutting board for meat is finely chopped, without being mashed. Knead the flesh with salt and pepper. Form 4 rissoles of fish flesh. Came the breadcrumbs on a plate, and turn the krebinetterne in it. Rose krebinetterne in the oil on a slip easy-forehead ca. 4 min on each side by middle high heat.

Parsley sauce: Rinse thoroughly and chop the parsley. Whisk milk and cornstarch together in a saucepan, and boil up milk while stirring. In the sauce, the parsley and cook came yet 2-3 min. season with salt and pepper.

Accessories: remove the outer leaf of the cabbage and cut it into wide strips. Boil cabbage and whole spring onions in a saucepan with salted water for 3 minutes.

Serve the fish krebinetterne with boiled potatoes, parsley sauce and cooked cabbage and scallions.

Tips:
Instead of chermoula can you apply cod. Mix, if desired. 3 tablespoons chopped herbs in the minced fish meat, e.g. dill, chives, parsley, chervil or Basil.