Summary

Ingredients

• 750 g cod fillet (s)
• 2 onions)
• 2 slices toast
• 1 egg (s)
• 0.5 ½ pack herbs (8 - herb mix, frozen)
• 30 g butter, mararine or ood oil
• 1 tablespoon flour
• 250 ml milk, or more
• 2 pickled cucumber (s)
• 1 teaspoon lemon juice
• 1 pinch (s) sugar
• 1 bunch dill
• salt and pepper
• 1 red pepper (s)

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Instructions

1. Wash the fish fillet, cut into pieces and puree. Finely dice the onions, finely grate the toast and mix with the fish, egg, herbs, onions, salt and pepper. Shape flat meatballs and fry until golden brown in hot fat. Take out and keep warm.
2. Dust the roast with flour and sweat briefly. Deglaze with milk. Roughly grate the pickles, cut the paprika into fine strips. Add both to the sauce, let it steep for 5 minutes and season to taste. Finely chop the dill. Arrange the meatballs with the sauce on a platter and sprinkle with dill.
3. They go well with potatoes or boiled potatoes and a crunchy green salad.