Summary

Ingredients

• 3 tablespoon mustard, medium hot
• 2 tablespoon mustard, sweet
• 6 tablespoon oil, (sunflower or rapeseed)
• 1 lemon (only the juice)
• Salt and pepper and honey as needed
• 1 bunch dill
• Fish balls:
• 2 rolls, from the day before
• 1 kg fish fillet (s) (e.g. cod, saithe, pikeperch, etc.) for whole fish the amount must be more because the waste
• 1 onion (s)
• 1 bunch parsley
• 1 bunch dill
• 2 egg (s), (M)
• 1 tablespoon lemon juice
• 100 g breadcrumbs
• Salt and pepper, for seasoning
• Clarified butter, for frying

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Instructions

1. Mix together mustards, oil and lemon juice (except for 1 tablespoon). Season with salt, pepper and 1-2 teaspoons of honey. Finely chop the dill and stir into the mustard cream. Cover and chill everything.
2. Soak the rolls in water, wash the fish (clean, remove the bones) and pat dry. Turn the fish fillet through the meat grinder or finely chop it in portions in the food processor.
3. Peel and finely dice the onion, finely chop the parsley and dill. Squeeze out the bun. Mix the fish with onion, eggs, rolls and herbs, season with salt, pepper and mix into a mass.
4. Shape the mixture into about 40 small balls. Roll the fish balls in breadcrumbs. Put the balls in a cool place for at least 30 minutes and then fry them in the hot clarified butter in a pan for approx. 4-6 minutes until golden. Let the finished balls drip onto kitchen paper and let them cool.
5. Arrange the fish balls together with the mustard cream on a buffet or serve as such.