Fishballs with spinach and mashed potatoes
2 servings
60 minutes
Fish balls with spinach and mashed potatoes are a refined dish of European cuisine, combining tender fish balls with airy mashed potatoes enhanced by aromatic spinach. This flavor combination creates a harmony of softness and the crispy golden crust that the fish acquires when deep-fried. The lightness of the creamy sauce with nutmeg and thyme highlights the natural freshness of the fish, while lime adds a sophisticated tang. Historically, fish balls appear in many cuisines worldwide—from Scandinavian fiskeboller to Asian fish meatballs—but this version has gained particular popularity due to its rich flavor balance. They are best served hot with a sauce that allows the subtle notes of spices to shine through. This is an ideal dish for a cozy family lunch or a romantic dinner.
1
To prepare mashed potatoes, wash and peel the potatoes. Cut them in half and place in cold water. Boil over medium heat until cooked. Drain the water, add 10 ml of milk, 10 g of butter, salt, and mash the potatoes with a masher.
- Potato: 180 g
- Milk: 50 ml
- Butter: 20 g
- Salt: pinch
2
Cut the fish fillet, bread, and onion into equal parts and pass them through a meat grinder. Add cream, spices, and lime juice to the prepared minced meat. Knead the mixture like dough until smooth and elastic. Form balls from the minced meat and refrigerate them for 30 minutes to firm up.
- Fish fillet: 280 g
- White bread: 30 g
- Onion: 20 g
- Cream 30% fat: 15 ml
- Ground black pepper: 5 g
- Ground coriander: 1 g
- Lime: 0.5 piece
3
To prepare the sauce, pour 40 ml of milk and chicken broth into a saucepan. Add 10 g of butter, nutmeg, salt, thyme, and minced garlic. Simmer on low heat for 10-15 minutes. Slowly add flour in parts while constantly stirring to avoid lumps. Add flour until the sauce thickens.
- Milk: 50 ml
- Chicken broth: 20 ml
- Butter: 20 g
- Nutmeg: pinch
- Salt: pinch
- Thyme: 1 g
- Garlic: to taste
- Wheat flour: 10 g
4
Fry the chilled fish balls in a deep fryer. The balls should be fully submerged in oil and then float. Fry for about 5 minutes until a brown crust forms.
- Butter: 20 g
5
Chop the spinach leaves and sauté them in vegetable oil for 5-7 minutes over medium heat. Add the spinach to the mashed potatoes and mix.
- Spinach: 10 g
- Butter: 20 g
6
Place mashed potatoes on a plate, add fish balls next to it, and drizzle sauce on top.
7
