Fish balls with mustard cream

Ingredients for 8 servings:

• 3 tbsp mustard, medium hot
• 2 tbsp mustard, sweet
• 6 tbsp sunflower oil or rapeseed oil
• 1 lemon(s), juice
• e.g. salt and pepper
• n. B. Honey, approx. 1 – 2 tsp
• 1 bunch of dill
• 2 rolls from the day before
• 1 kg fish fillet(s) (e.g. cod, pollock, zander, etc.)
• 1 onion(s)
• 1 bunch of parsley
• 1 bunch of dill
• 2 eggs, size M
• 1 tbsp lemon juice
• 100 g breadcrumbs
• salt and pepper
• Clarified butter for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Party fish cakes with cold mustard sauce

Mix the mustards, oil, and lemon juice (except for 1 tablespoon). Season with salt, pepper, and 1-2 teaspoons of honey. Finely chop the dill and stir into the mustard cream. Cover and chill the mixture. Soak the bread rolls in water, wash the fish (clean, debone, and skin – with whole fish, you’ll need more to avoid waste), and pat dry. Put the fish fillet through a meat grinder or finely chop it in portions in a food processor. Peel and finely dice the onion, finely chop the parsley and dill. Squeeze the excess liquid from the bread rolls. Mix the fish with the onion, eggs, bread rolls, and herbs. Season with salt and pepper and mix everything into a dough. Form into about 40 small balls. Roll the fish balls in breadcrumbs. Chill the balls for at least 30 minutes, then fry them in hot clarified butter in a pan for 4-6 minutes until golden brown on all sides. Drain the finished balls on kitchen paper and let them cool. Arrange the fish balls together with the mustard cream on a buffet or serve as is.