Summary

Ingredients

• 1 medium onion (s)
• 1 medium onion (s), red
• 4 stalks parsley, smooth
• 500 g fish fillet (s), boneless (e.. saithe, cod, whitin, pollack, wolffish)
• 10 tablespoon breadcrumbs
• 1 egg (s)
• 1 tablespoon lemon juice
• 1 large tomato (s)
• 0.25 ¼ cucumber (s)
• 4 rolls (burger rolls or round Kaiser rolls)
• 8 tablespoon remoulade, (hamburger or other depending on taste)
• 4 lettuce leaves, (iceberg or similar)
• salt and pepper
• Clarified butter, or oil for frying

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Instructions

1. For the meatballs:
2. Drain the fish fillet well or pat dry, chop coarsely. Peel and dice the onion. Pluck and chop the parsley. Chop the fish with onion and parsley in a food processor or chop everything very finely with a knife. Put the fish mass with egg, 5 tablespoons of breadcrumbs and lemon juice in a bowl, season with salt and pepper to taste (if you like, you can add a finely chopped clove of garlic to the mass). Knead the mixture together and form 4 meatballs out of it. Turn in the remaining breadcrumbs.
3. In a sufficiently large pan with clarified butter or oil over medium heat, slowly fry each side for about 5 minutes. Please only turn when a crust has formed below.
4. In the meantime, peel the red onion and cut into fine rings. Cut the cucumber and tomato into fine slices, cut the bread roll, coat the lower half with tartar sauce, place the lettuce leaf, place the meatball in a roll and top with tomato, cucumber and onion to taste.
5. If you like, you can also use ketchup or barbeque sauce or a slice of cheese, but that`s a matter of taste.
6. A crunchy leaf salad with Sylt dressing tastes best with it.