Cod meatball with potato salad

For 4 people
  • 1 kg potatoes
  • 2–3 TL Mustard seeds
  • 1 Onion
  • 4 EL Oil
  • 2 EL Apple cider vinegar
  • 5 Cornichons
  • 100 ml cucumber water
  • 150 g cherry tomatoes
  • 2 EL Schmand
  • 3 EL Salad mayonnaise
  • 6 stem (s) Dill
  • 2 Slices White or toast bread (2–3 days old)
  • 600 g Cod fillet (with MSC seal )
  • 1 Egg (Gr. M)
  • 2 EL Lemon juice
  • Salt and pepper
90 minutes
very easy
For the salad, wash the potatoes and boil them in water for about 20 minutes. Then chill in cold water, peel and let cool down. Roast the mustard seeds in a pan without fat for 1–2 minutes, remove. Peel onion and chop finely.
Heat 2 tablespoons of oil in a saucepan. Steam the onion until translucent. Pour 75 ml of water and vinegar and simmer for 1–2 minutes. Pour everything into a bowl. Cut the potatoes directly into slices, mix carefully and let stand for about 30 minutes.
Cut the gherkins into slices. Wash tomatoes and cut in half. Mix the sour cream, mayonnaise, cucumber water and mustard seeds. Carefully fold into the potatoes with the tomatoes and gherkins.
For the meatballs, wash the dill, shake dry and cut finely. Finely grind the bread in the universal chopper. Wash the fish, pat dry and cut very small. Mash the fish, egg, dill, breadcrumbs and lemon juice with a potato masher to a coarse mass.
Season with about 1 teaspoon of salt and pepper.
Shape the mixture into approx. 8 meatballs. Heat 2 tablespoons of oil in a large pan. Fry the meatballs in it over a medium heat for 3–4 minutes on each side until golden brown. Season the potato salad again.
Arrange everything.
1 person approx:
  • 590 kcal
  • 36 g protein
  • 29 g fat
  • 41 g carbohydrates


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