Fish meatballs

1 serving


Remove the skin from the gutted pike and remove the bones. Pass the fillet twice through the meat grinder. Place the fish mass on a board and chop, gradually adding cold water and cornmeal, until cool paste is obtained. Add glutamate if desired. Divide the mass into pieces the size of a walnut, roll the balls and put them in cold water - this protects them from sticking together. Cook meatballs in salted boiling water in small portions (the finished meatballs float to the surface). Remove the finished meatballs with a spoon, cool and leave in the refrigerator overnight (the meatballs, aged for several hours in the refrigerator, become elastic). Add salt, sodium glutamate and chopped parsley greens to the broth in which the meatballs were cooked. Before serving, heat the meatballs in the boiling broth and serve them with the broth - spread the meatballs into 4 deep pials and pour over the broth so that it completely covers them