Pike Meatballs

Ingredients for Pike Meatballs

Instructions for Pike Meatballs

To prepare the Pike Meatballs recipe, please follow these instructions:

Fish-fry cells: Gedden is made and fillets, bones and skins are removed. Fish meat, fried and onion run once through a meat chopper. The mass is then thoroughly stirred with the flour and the 4 egg yolks are added one at a time. The whip flow is stirred in a little bit. Salt and pepper come in. The egg whites are whipped stiff and when the dad is touched well, the whites are gently turned in. The fish frog is roasted by low heat like ordinary meatballs.

Potato salad: The onions are chopped roughly and put into melted butter. The onions are sauteed and must not be browned. Then add water and salt and the onions boil tenderly for 15-20 minutes. The cooked sliced ​​potatoes, vinegar, sugar and pepper come in and heat through approx. 10 minutes. Add creme fraiche and let the salad "smash" until it achieves consistency as easy stew. Taste the right to it's sweet and sweet. Fishfree dishes can be served as a lunch dish with homemade remoulade or as a dinner dish with countless variations.