John Myers
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Fish Meatballs with Colorful Potato Salad and Ajvar Dip
The perfect fish meatballs with colorful potato salad and ajvar dip recipe with a picture and simple step-by-step instructions.
Meatballs:
- 300 g Cod fillet
- 2 Discs Sandwich toast
- 1 Egg size L.
- 1 size Shallot
- 1 Clove of garlic
- 3 tbsp Parsley smooth, chopped
- 25 g Butter
- 0,5 tsp Salt, some pepper
- Panko flour for breading
Potato salad:
- 500 g Potatoes waxy, weight after peeling
- 150 ml Meat or vegetable stock
- 100 ml Water
- Salt to taste
- 1 size Onion red
- 100 g Radish
- 100 g Cucumber
- 30 g Spring leek
- 100 g Snack peppers yellow, red, orange
- 4 tbsp Wine vinegar
- 3 tbsp Olive oil
- 1 El Sugar
- Pepper salt
- 1 tsp Chilli flakes
- 1,5 tbsp Parsley smooth, chopped
Dip:
- 100 g Cream cheese
- 50 g Yogurt 1.5%
- 70 g Paprika pulp (Ajvar)
Salad:
- Peel the onion and cut into small strips. Wash the radishes, remove the roots and greens and cut into small cubes. Wash the cucumber, do not peel it, cut into cubes as small as the radishes. Clean the spring onions and cut into small rings. Wash the snack peppers, cut in half. Remove and core off the stem and cut into small cubes. Wash, dry and finely chop parsley. Mix a marinade from vinegar, sugar, oil and the spices.
- Cut the peeled potatoes into approx. 1 cm cubes and put them in a saucepan with the stock and water. Taste to see if the stock is strong enough, otherwise add a little salt. Bring everything to the boil and then simmer for about 2 – 3 minutes at the temperature turned down. The cubes should be done, but should still be slightly firm to the bite and the liquid should be half-creamy. Then take it off the stove, pour the liquid off into a container (do not dispose of it, it is still needed) and transfer the potato pieces to a bowl. Just let it cool down very slightly here.
- Then add all the chopped vegetables to the still lukewarm potatoes and mix well with them. Add some of the potato stock to the mixed marinade and stir it into the salad. It should be “juicy” but not runny. Finally fold in the parsley and let the salad steep for a good 2 – 3 hours. Before serving, however, season to taste again and, if necessary, add seasoning.
Meatballs:
- Wash and dry the fish, remove any bones, cut into small cubes and then chop through a little. Peel the shallot and garlic, chop finely. Cut the rind off all around the toast, dice it very finely and then finely chop it. Wash, dry and finely chop parsley.
- Sweat the shallot and garlic in the butter until translucent, then add the parsley, toss in it briefly and mix everything loosely in a bowl with the fish, toast, egg, salt and pepper. Then rest for 10-15 minutes and let it steep.
- Shape 6 – 7 meatballs with slightly moistened hands and turn each one around in the panko flour. Pour neutral cooking oil approx. 5 mm high into a larger pan and heat it. When it’s hot, put the meatballs in it, turn the heat down and fry them until golden brown on both sides.
Dip:
- Mix all ingredients together. Because of the ajvar there is no need to season.
Epilogue:
- The meatballs are light and airy on the inside, crispy on the outside and mild in taste. …. this way, “fish refusers” could also be carefully introduced to the subject of fish. The hearty dip and the refreshing salad make it very digestible.
- By cooking the potatoes that have already been diced, they keep their shape better and are more aromatic thanks to the stock. For the “colorful peppers” the already colored, small snack peppers are very suitable, so you have the right amount and mixture right away. If you want to make the ajvar yourself, here is the corresponding link: Make ajvar yourself
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