Butterfly meatball pickle

5 servings


Clean and gut the fish. Pour cold water over the head and bones. Add bay leaves, spices, salt and put on fire. Finely chop the onions and carrots and fry in butter. Put the fried onions and carrots, parsley in the finished strained broth and cook over low heat. When the vegetables are ready, put the potatoes in the broth. After 8-10 minutes, add slightly boiled (indulged) pickles, meatballs and bring the pickle to readiness. Sprinkle with parsley greens before serving. To make meatballs, pass fish fillet and onions through a meat grinder, add egg, salt, pepper and mix well. Extract meatballs from the minced meat (5-7 pieces per serving).