members recipes

Ingredients
500 g white fish fillets
150 g white bread
1 little onion
25 g dill
25 g parsley
1 teaspoon butter
2 eggs
salt, pepper
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flour, one egg and bread crumbs to coat the fishballs

Method
Chop the onion in very small pieces, also chop the parsley. Let the butter melt in a pot and carefully steam both ingredients until the onion is glassy and just about to take colour. Remove the pot from the stove and let it cool out a bit.

Put the fish, the white bread cut in cubes and the dill in a blender and blend until it´s got the texture you want. Put it in a bowl.

Add the cooled off onions and two eggs, salt and pepper. Mix everything with hands and form little balls about the size of a tabletennis-ball.

Put flour in one bowl, the mixed egg in another and the bread crumbs in the third. Roll the fishballs first in the flour, then egg and lastly in the bread crumbs. Make sure it all sticks nicely to the fishballs.

Heat up some sunflower or other oil and deep-fry the fishballs. Make sure the heat is not too high, otherwise the fishballs might get burnt and they´re not done inside.

Serve with a nice salad.

I made 27 fishballs out of this, froze the raw ones that were left over.