Summary

Ingredients

• 4 rolls, stale
• 250 ml milk, hot
• 1 bunch dill, finely chopped
• 1 bunch parsley, smooth, finely chopped
• 500 g fish fillet (s) (haddock)
• 200 g butter
• 2 egg (s)
• salt
• Black pepper from the mill
• Nutmeg, grated
• Flour
• 250 ml fish stock
• 100 ml cream

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Instructions

1. Dice the rolls and pour the milk over them. Rinse the fish, dry it and turn it through the meat grinder (fine disk). In a bowl with the strongly squeezed bun, half of the herbs, 100 g of melted butter and eggs, mix into a dough and season with salt, pepper and nutmeg.
2. Heat the remaining butter in a pan. Shape the dough with lightly floured hands, fry them in the butter until tender brown on both sides and keep warm.
3. Deglaze the roast with the fish stock and pour through a sieve into a saucepan. Whip the cream almost completely stiff and stir in loosely. Season to taste with salt, pepper and nutmeg, mix in the remaining herbs.
4. Serve the sauce separately with the fish balls.
5. Serve with new potatoes.