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Salmon-Zander Meatballs

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Ingredients for 6 servings:

  • 300 g salmon fillet(s)
  • 300 g fish fillet(s) (pike-perch fillet)
  • 120 g leek
  • 120 g carrot(s)
  • 120 g celery
  • 2 egg whites
  • 1 tbsp cornstarch, approx.
  • 1 pinch of chili powder
  • 1 tbsp parsley, chopped
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salmon and zander must be well chilled! Finely chop the salmon and zander. Dice the leek, carrots, and celery. Add the egg whites to the fish and vegetable mixture, mix well, and stir in the cornstarch. Season with salt, pepper, and chili. Stir in the parsley. Form into small balls, flatten slightly, and fry slowly in olive oil until golden brown.

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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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