Fish balls in creamy sauce
4 servings
30 minutes
Fish meatballs in creamy sauce are a delicate, refined dish of European cuisine that captivates with a harmony of flavors. It combines the juiciness of fish, the softness of cream, and a spicy hint of white pepper. The origins of such recipes trace back to the northern regions of Europe, where fish is a staple in the diet. The uniqueness of this dish lies in its lightness and delicate creamy sauce that makes the meatballs incredibly tender. Adding grated cheese gives a rich flavor, while broccoli adds freshness and balance. This dish is perfect for a cozy dinner or festive table, creating an atmosphere of warmth and sophistication.
1
For the fish filling (I have it from red fish), finely chop or grind a small onion. Add breadcrumbs (adjust based on the thickness of the filling: if it's too liquid, add a bit more breadcrumbs), salt, and white pepper to taste.
- Onion: 1 piece
- Minced fish: 250 g
- Breadcrumbs: 4 tablespoons
- Salt: to taste
- Ground white pepper: to taste
2
Shape the meatballs (choose the size based on the volume of the baking dish you will use).
3
Break the broccoli into small florets. You can do without broccoli.
4
Place the meatballs in portion molds or a large dish and send them to the oven for just 5 minutes at 200 degrees to let them 'set' a little.
5
Prepare the sauce: pour cream into a bowl, add grated cheese, salt, and pepper to taste.
- Cream 30%: 300 ml
- Cheese: 100 g
- Salt: to taste
- Ground white pepper: to taste
6
Remove the molds from the oven and place broccoli between the meatballs (optional).
- Broccoli cabbage: to taste
7
Pour the sauce over the meatballs and bake in the oven at 180–190 degrees for another 20 minutes.