Summary

Ingredients

• 500 g fish fillet (s), well chilled
• 100 g shallot (s)
• 0.5 ½ bunch parsley, smooth
• 1 tablespoon butter for stewing shallots and parsley
• 2 rolls, from the day before
• 2 egg (s), separated
• 1 teaspoon fish seasoning
• salt and pepper
• Cayenne pepper
• 2 tablespoon clarified butter or fried agarine
• 2 tablespoon butter

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Instructions

1. Soak the two rolls from the previous day in cold water. Cut the shallots into very small cubes. Finely chop the flat-leaf parsley.
2. Steam the shallots in the butter until translucent and mix in the parsley. Let cool down.
3. Turn the well-chilled fish fillet through the meat grinder or puree in the food processor. Squeeze out the rolls well, add the shallots, parsley, two egg yolks and one egg white, season well with the spices and stir everything into a smooth batter. Form cookies with wet hands and put them in the cold again before roasting.
4. Fry in the clarified butter until golden brown for 4 - 6 minutes, turning once. Pour off the frying fat and add the butter in small pieces to the pan. Let it foam well and pour it over the meatballs.