It is no secret, that quenelles can be cooked not only from meat, but also from a fish fillet. The most successful they turn out from a saltwater fish.
Ingredients:
- Any saltwater fish - 600 g;
- Kohlrabi cabbage - 500 g;
- Carrot - 3 pieces;
- Eggs - 2 pieces;
- Napiform onions - 2 pieces;
- Long loaf - 3 slices;
- Parsley – ½ bunches;
- Milk - 70 ml;
- Sunflower oil - 4 tablespoons;
- Crackers for a breading - 60 g;
- Black sprinkling pepper and salt.
Preparation:
- To clean both bulbs and a half of carrots then to wash and to cut small, to rasp carrots. Touch, wash green parsley and to cut small.
- In a frying pan to warm sunflower oil, to fry in it previously crushed vegetables till golden color, at the end of cooking to report chopped parsley.
- In a bowl to lay out long loaf slices, to fill in them with milk, to leave to infuse.
- Fish to cut, clean and divide into loins. Overwind fillet by means of the meat grinder, to mix forcemeat with the soaked bread pieces fried by onions, carrots, egg, I will merge also a black sprinkling pepper.
- Divide forcemeat into balls of identical size, it is good to roll in everyone in crackers for a breading.
- Previously to warm a frying pan with sunflower oil, on it to lay out future quenelles and to roast to a ruddy crisp.
- Smooth out and wash cabbage of a kohlrabi and the remained carrot. Crumble vegetables slices and fry in a frying pan until ready with addition of a desi, on it about 15 minutes on weak fire are required.
- Before giving on a dish to lay out at first slices of cabbage and carrots, and over several fish quenelles, as necessary to issue a dish the remains of chopped green parsley.