John Myers
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Horseradish and Fish Planters or Buns
The perfect horseradish and fish planters or buns recipe with a picture and simple step-by-step instructions.
for the dip:
- 2 Pc. Eggs
- 1 tbsp Horseradish from the jar
- 2 tsp Lemon juice
- 3 tbsp Breadcrumbs
- Salt pepper
- 150 g Sour cream 10% fat
- 50 g Yogurt
- 2 Pc. Pickles
- 2 tbsp Pickle brew
- 1 bunch Mixed herbs, cut into small pieces
- Salt pepper
Additionally:
- Frying oil
- Breadcrumbs or oatmeal
- Cut the prepared fish fillet into small cubes and chop with the eggs, horseradish and lemon juice in the food processor. Season with salt, pepper and, if you like, fish seasoning, add the breadcrumbs and work everything into a smooth dough. Depending on the consistency of the fish, possibly add 1 tablespoon of breadcrumbs.
- With wet hands, shape approx. 12 – 14 fish plants and leave them as you like, or roll them all around in breadcrumbs, oat flakes, grated Parmesan, etc … I prefer that because you still have a nice breaded crust all around.
- Mix the ingredients for the dip together. Cover a baking sheet with parchment paper and brush with a little oil. Place the fish plants on top and brush the surface with a little oil. Bake in the preheated oven on the middle rack at 200 degrees circulating air (or 220 degrees top / bottom heat) for about 25 – 30 minutes until golden yellow. Alternatively, fry in the pan (4 minutes on each side over medium heat) in the fat.
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