John Myers
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Cooking: Salmon Meatballs with Sauce
The perfect cooking: salmon meatballs with sauce recipe with a picture and simple step-by-step instructions.
* for the meatballs
- 250 g Salmon fillet
- 250 ml Water
- 1 small Fresh onion
- 1 Boiled potatoes
- Approx 150g
- 1 Egg
- 2 tbsp Chopped parsley
- Fish seasoning
- Breadcrumbs
- Oil
* for the sauce
- 1 tbsp Flour
- 1 tbsp Butter
- 50 ml Cream
- 1 tbsp Creme fraiche Cheese
- Fish seasoning
- Cut the salmon fillet into small pieces. Then put in a saucepan with the water and cook for about 15-20 minutes until soft. Drain, save water.
- Peel the onion and cut very small. Mash the potato. Mash the fish too.
- Mix the fish, potato, onion, egg and parsley and season. Possibly add some breadcrumbs to make the mixture a little thicker. Place in the refrigerator for 10-15 minutes.
- Now shape 9 meatballs out of the mixture.
- Put the breading flour on a plate and roll the meatballs in it.
- Heat the oil in a pan and fry the meatballs on both sides.
- For the sauce, heat the butter in a small saucepan, add the flour and stir thoroughly with the butter. Deglaze with cream. Pour in the water in which the fish was boiled and let it boil briefly. Stir in the creme fraiche.
- PS: I usually grind the fish in a meat grinder. The purpose of cooking the fish is to be able to chop it up without any problems if you do not have a meat grinder or if you only process small quantities and it is not worth using. That’s why I used the fish water to make a sauce so that no taste is lost.
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