Delicate pike fillet meatballs baked in sour cream sauce is a very tasty, aromatic and hearty dish that will undoubtedly be appreciated by connoisseurs of fish and not only.
Ingredients:
- 0.7 kg pike fillet with skin;
- 150 g fresh lard;
- 1 egg;
- 1 carrot;
- 2 onions;
- 50 g of hard cheese;
- 1 tbsp. boiled black lentils;
- 1 tbsp. wheat flakes;
- 1 tbsp. l. tomato paste;
- 1 tbsp. l. sunflower oil;
- 200 ml sour cream;
- 1 handful of dried leaf celery
- ½ tsp black pepper;
- salt to taste.
Preparation:
- Scale the pike, gut and wash. Rinse the prepared carcass on fillets, pulling out only the ridge.
- Cut the bacon into small pieces, peel one onion and cut into 4 slices.
- Pass the pike fillet, bacon and onion through a meat grinder, alternating between them.
- Grate hard cheese on a fine grater. Rinse the black lentils and boil until tender, following the instructions on the package.
- Pour wheat flakes into a plate, pour boiling water over and leave to swell for literally 2-3 minutes. After this time, carefully drain off the excess liquid, cool the flakes and pour it onto the pike minced meat.
- Drive in an egg there, put hard cheese, celery and boiled lentils. Season everything with salt and pepper, mix thoroughly until the minced meat is homogeneous.
- Take a baking dish with high sides and grease it with oil.
- Moisten hands well in cold water. Roll the balls (large balls) with wet hands, put them tightly in the mold and send them to the oven for 10 minutes, preheated to 200 degrees. During this time, the pike balls will grab and acquire a light crust.
- Peel the second onion and chop finely with a knife. Grate the carrots on a coarse grater. Put prepared vegetables in a frying pan and fry in sunflower oil until golden brown.
- Combine sour cream and tomato paste in any container. Season this mass with salt and pepper, top up with plain water. Water is needed in order for this sauce to completely cover the meatballs.
- Remove the grabbed meatballs from the oven, cover them with vegetable frying, pour over the sour cream sauce and send them back to the oven. Bake for a quarter of an hour at 180 degrees. During this time, the meatballs are saturated with the sauce, and the sauce will take on an appetizing brown crust.
- Remove the ready-made pike meatballs with millet and lentils from the oven, sprinkle on plates, garnish with herbs with cherry tomatoes and serve.
