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Fish meatballs captain
2 servings
Cut skinless fish fillet into pieces and, together with onions, herbs, white bread soaked in milk, pass through a meat grinder. From the cooked cutlet mass, separate balls of 5 pieces per portion, roll in flour, fry, pour sour cream-tomato sauce and simmer for 10-15 minutes. Side with potatoes or crumbly buckwheat porridge Garnish with herbs.
Cut skinless fish fillet into pieces and, together with onions, herbs, white bread soaked in milk, pass through a meat grinder. From the cooked cutlet mass, separate balls of 5 pieces per portion, roll in flour, fry, pour sour cream-tomato sauce and simmer for 10-15 minutes. Side with potatoes or crumbly buckwheat porridge Garnish with herbs.
captain's fish - 500 g, white bread - 2 pieces, onions - 2 pcs., wheat flour - 2 tbsp. spoons, sour cream sauce - 150 g, tomato sauce - 150 g, pepper to taste, salt to taste
