Cod is a sea fish, the meat of which is very juicy, rich in vitamins and minerals. Very tender, airy meatballs are obtained from it. Cod has a specific smell, which can be removed by holding the fillet in vinegar water for several minutes.
Ingredients:
- cod - 700 g;
- white bread - 6 slices;
- chicken egg - 2 pcs.;
- sunflower oil;
- large carrots - 1 pc;
- 5 tbsp. l. sour cream;
- onion - 1 pc;
- a mixture of four peppers;
- salt.
Preparation:
- Grate the carrots on a fine grater and fry in sunflower oil. Peel and finely chop the onions, add sauté to the carrots.
- Cut off all the crusts of the bread, pour the crumb with water for 5-10 minutes.
- Wash the cod fillet, remove the largest bones, dry, cut into small pieces. Then pass through a meat grinder several times until even small bones are grinded. At the last entry into the meat grinder, add carrots with onions and bread well squeezed from water to the fillet.
- Add a chicken egg and a little water to the minced cod meat, salt and pepper.
- Take a fork or whisk and stir the minced meat intensively for several minutes, thereby the minced meat will be saturated with oxygen and will be airy.
- We take minced fish with a tablespoon and form a meatball, roll each side in flour. Fry meatballs on both sides in a well-heated frying pan with the addition of sunflower oil.
- For the gravy, peel and wash the carrots and onions. Grate the carrots, finely chop the onion.
- Preheat a frying pan and stew the carrots and onions, add sour cream and water, pour the meatballs and simmer under the lid for another 20-25 minutes. You can serve meatballs to the table with any side dish. A very good combination would be with rice or mashed potatoes, sprinkled with gravy.
