Hungarian fish meatloaf

Ingredients for 4 servings:

• 500 g fish fillet(s) (cod, pollock)
• 2 rolls
• 1 onion(s)
• 1 egg(s)
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tsp sweet paprika powder
• 1 pinch of chili powder
• 2 anchovy fillets, finely chopped
• 5 tbsp butter
• salt and pepper
• e.g. breadcrumbs
• 1 cup sour cream
• 4 tbsp tomato paste
• n. B. Flour
• Grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pass the fish fillet through the coarse disk of a meat grinder. Meanwhile, soak the bread rolls, squeeze them dry, and then pass them through the grinder as well. Chop the onion and sauté in 2 tablespoons of butter for about 3 minutes until lightly golden. Then knead the fish, bread rolls, onion, egg, herbs, spices, and finely chopped anchovy fillets into a dough. Shape the mixture into an oblong loaf, then coat in breadcrumbs. Place the meatloaf in a greased roasting pan and drizzle with melted butter. Roast the meatloaf in an oven preheated to 200°C for about 40 minutes. After 20 minutes of cooking, pour the cream over it. Add the tomato paste to the pan juices and top up with water to make 1/4 liter, thicken with flour, and bring to a boil. Cut the meatloaf into slices, arrange on a platter, and pour the sauce over it.