Pollock bolinhos

Ingredients for 3 servings:

• 200 g floury potatoes
• 400 g fish (pollock)
• 1 liter of milk
• 1 tsp rosemary
• 1 tsp thyme
• 2 large garlic cloves
• Salt
• pepper
• nutmeg
• 1 bunch of parsley
• 1 small lemon(s)
• 1 large egg(s)
• some wheat flour
• some breadcrumbs
• 1 liter oil, for frying
• 3 tbsp crème fraîche
• 1 tbsp dill, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

fine potato and fish croquettes

Boil the peeled potatoes in salted water until tender. Then press them through a potato ricer and season with a little nutmeg and pepper, then set aside. Salt the prepared fish evenly on both sides and refrigerate for one hour. Pour the milk into a saucepan. Add the rosemary, thyme, and two crushed garlic cloves. Heat the milk gently and add the fish to the hot milk, letting it stand for about 20 minutes. Then remove the fish from the milk and drain. Add the fish to the mashed potatoes and roughly shred it. Wash the parsley, shake dry, and finely chop it. Add it to the fish, add a little lemon juice, and mix the mixture well to form a dough. Form the dough into croquettes with your hands, place them on a plate, and let them cool in the refrigerator for one hour. Place flour on a clean plate, beat the egg on another plate, and have breadcrumbs ready on a third. Now coat the croquettes one by one, first in flour, then in egg, and finally in breadcrumbs. Once all the croquettes are prepared, heat the frying oil and fry the fish croquettes at approximately 170°C until golden brown. Lightly salt the crème fraîche, add the dill, and mix thoroughly. The bolinhos can be eaten hot or cold. Serve with the crème fraîche. They go well with fresh white bread and a green salad.