Fish meatballs with baked potatoes and homemade remoulade. This is really one of my favourite dinner dishes when it has to be tasty, delicious and healthy at the same time that it has to feel a little like junk food. I’m crazy about parts in all kinds of guises, and oven-baked potatoes as fritters you just never go wrong in the city. And then a quick, homemade remoulade on top, so I (and my stomach) are pretty happy and satisfied.
Recipe for fish meatballs
The fish meatball stuffing is pretty simple but with a spicy twist of chilli and spring onions, and then they are fried crispy on the pan. The potatoes take 10 minutes to prepare, and then they just have to enjoy themselves in the oven until they are crispy. The homemade remoulade only takes 2 minutes to mix, so it’s not a particularly advanced or time-consuming dinner—all in all, it’s an easy and healthy meal that can be eaten all year round.
Fish meatballs with side dishes
I hardly think you can say fresh meatballs without remoulade and baked potatoes. At least not if we’re talking dinner. For lunch, there is not much that beats a meal of rye bread with freshly fried fish meatballs, but for the evening I would like to have a homemade remoulade and baked potatoes as a side dish for fish meatballs. And maybe butter-fried scallions if I go all in.
Fish meatballs with remoulade
Homemade remoulade
2 tbsp. carrots
1 tbsp. capers
1 tbsp. onion
1 tbsp. pickles
2 tbsp. mayonnaise
3 tbsp. sour cream 18%
1 tbsp. sugar
1 tbsp. lemon juice
Salt and freshly ground pepper
1 tsp. turmeric
½ bunch of chopped chives
Minced Fish meat
250 g hake
250 g sea trout
1 grated onion
2 organic eggs
50 ml whipping cream
1 tsp. salt and freshly ground pepper
Butter and rapeseed oil for frying
Prep:
Finely chop all ingredients and mix them with mayonnaise, sour cream and turmeric. Season with sugar, salt, pepper and lemon juice and refrigerate.
Remove bones and skin from the fish and blend it in a food processor. Stir-fry the blended fish meat for 2 minutes with salt, then add the onion and pepper. Add 1 egg at a time to the stuffing and stir it evenly. Return the stuffing to the food processor and blend while adding the cream a little at a time. Refrigerate the stuffing and let it rest for 25 minutes, preferably longer. Shape the fish patties and fry them in the pan in butter and rapeseed oil.
Serve the fish meatballs with the homemade remoulade, and possibly freshly baked potato wedges.
