Fish meatballs under a sour cream cheese crust is a fairly simple and tasty dish. You can cook them from almost any white fish.
Ingredients:
- 0.7 kg fish fillet (white);
- 1 head of onion;
- 2 garlic cloves;
- 1 carrot;
- 3 pieces of loaf (white bread);
- 1 chicken egg;
- 3 sprigs of dill;
- 250 g sour cream (20% fat);
- 250 grams of cheese (hard varieties);
- breadcrumbs;
- spice;
- salt.
Preparation:
- Thaw fish fillets if frozen. Pass through a meat grinder or grind in a blender bowl. It is recommended to pass the fish through a meat grinder 2 times so that all invisible small bones are surely ground. Making minced meat in a blender is enough once.
- Peel the onions and cut into thin half rings.
- Rinse the carrots, peel and grate with a coarse grater.
- Prepare the pan: heat well, add any oil for frying and wait until it is hot enough. First, put onion half rings, fry for about 5-10 minutes, then grated carrots, mix and cook until the products are completely softened. Carrots absorb oil very strongly, therefore, if necessary, you can add it.
- Soak slices of white bread in milk or plain water, then squeeze and grind this mass with a meat grinder or blender.
- Put the minced fish in a deep bowl, add ready-made fried onions and carrots to it, as well as white bread gruel. Here, break an egg, add finely chopped dill and salt, spices to taste (for example, "Specially for fish", "Pepper mixture", etc.). Stir until smooth.
- Chop the garlic cloves and rub the cheese. Combine these products with sour cream and also mix until smooth. Roll balls of about the same size from the minced meat (as a rule, the size of the meatballs does not exceed 5 cm in diameter). Roll each in breadcrumbs and put on a baking sheet, greased with oil.
- Put sour cream cheese filling on top of each meatball.
- Bake in the oven for about 40 minutes at 200 degrees. During cooking, you may need to add some water to the baking sheet to prevent the meatballs from burning.
