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Pollock meatballs

updated

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Ingredients for 4 servings:

  • 500 g pollack fillet(s) (Alaska pollock fillet)
  • 80 g white bread without crust
  • 80 ml milk
  • ½ bunch chives
  • 1 egg yolk
  • 1 garlic clove(s)
  • 1 tsp ginger, grated
  • 1 tsp lemon peel, grated
  • Salt and pepper, from the mill
  • 1 tsp curry
  • some chili powder
  • some breadcrumbs
  • 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

can also be presented to people with “bone phobia”

Dice the white bread and soak it in the milk. Either mince the fish fillet or puree it with a hand blender. Finely chop the chives. Finely chop the garlic clove. Mix the fish with the white bread, garlic, chives, ginger, lemon zest, egg yolk, salt, pepper, and curry powder, and form into small patties. Coat in breadcrumbs and fry in oil over medium heat for about 4 minutes per side until browned. Serve with potato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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