Fish meatballs in dill sauce
3 servings
30 minutes
Fish meatballs in dill sauce are a tender and aromatic dish of European cuisine, captivating with their simplicity and refined taste. Historically, such dishes originated in regions where fish was a primary food source, especially in coastal countries. The combination of cod with the soft texture of bread and the slight acidity of sour cream sauce makes the meatballs juicy and rich. Dill adds freshness and pleasant herbal notes that harmonize with the fish flavor. The dish is versatile — it can be served with a side of porridge, potatoes, or a light vegetable salad. It is perfect for both everyday dinners and cozy family gatherings, creating an atmosphere of home warmth and comfort.
1
Cut the fillet into pieces. Soak the bread in milk and squeeze it out.
- Cod fillet: 600 g
- Loaf: 50 g
- Milk: 0.13 l
2
Clean the onion, slice it into rings, and fry in 30 g of fat. Pass the fish fillet, onion, and bread twice through a meat grinder, add an egg, salt, and pepper. Mix thoroughly to achieve a fluffy mass.
- Onion: 50 g
- Fat: 60 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
With wet hands, shape small round meatballs, roll in breadcrumbs, slightly flatten, and fry in heated fat on both sides. Place them in a shallow pot next to each other, pour in 1/4 liter of water, cover with a lid, and simmer on low heat for about 20 minutes. Watch to prevent burning. The bottom of the pot should be covered with liquid, so add water as it evaporates.
- Breadcrumbs: 40 g
- Fat: 60 g
4
Dissolve the flour in cold broth, lightly salt, pour into the pot, and bring to a boil. Simmer in the sauce for a few more minutes. Set aside, add sour cream, sprinkle with finely chopped dill, and gently mix while shaking the pot.
- Wheat flour: 60 g
- Fish broth: 0.25 l
- Sour cream: 0.13 kg
- Dill: 2 teaspoons
5
Place the meatballs in a salad bowl and pour sauce over them. Serve with porridge, potatoes, or a raw vegetable salad.