Rajub goat fiskefrikadeller

Ingredients for Rajub goat fiskefrikadeller

Instructions for Rajub goat fiskefrikadeller

To prepare the Rajub goat fiskefrikadeller recipe, please follow these instructions:

The fish is filleted, with ben in the middle of a series of pages from hovedog a piece down, these can be peeled off with a pinset or flat tang.

The fish is chopped together with the onion in the meat mincer, or run in foodprossor, in foodprossoren can add a couple of eggs in order to get it to run better around.

Forcemeat stirred now cool with salt.

Add the eggs, milk and flour to the proper consistency, season with salt and pepper.

Melt the butter in a frying pan, and is shaped into meatballs, dip the spoon forcemeat in the butter, then release the forcemeat easier.

FRY a few minutes before you turn the meatballs, and give a few minutes on the other side also, turn over and fry the 4-5 minutes more on each side.

Fish meatballs served with boiled potatoes and sauce, can be a caper sauce, lemon sauce, sauce or any other sauce remulade on request, as well as possibly. salad.

Tips:
The goat can have a slightly special flavor, and that's why we've mixed it up with other fish, but it is of course up to a matter of how much you mix in other fish.

The other fish don't be chermoula, you can use it you now have.