Fish Nugget

Last Updated on July 25, 2024

Baked dumpling made of fish, boiled eggs, leeks and mashed potatoes. The meat of both freshwater and sea fish can be used for this recipe.

Ingredients:

300 g of whitefish 250 g of leek 200 g of salmon 150 g of cheddar 100 g smoked salmon 50 g butter 4 pcs eggplant 1 pcs parsley sprigs 300 ml milk 1 tbsp smooth flour ground pepper salt For mashed potatoes: 1 kg of boiled potatoes 125 ml of milk

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butter salt

Procedure:

Pour the milk into a wide saucepan, place the cleaned salmon fillets and the whitefish in it, cook over a low flame until semi-soft (about 3 minutes), then carefully remove them and pour the milk into the saucepan.

On the melted half of the butter over a low flame, fry the cleaned leeks, chopped into noodles, for about 8 minutes to soften, then add the plain flour, fry for another minute and finally gradually pour in the milk and cook until the sauce thickens slightly.

Stir finely chopped parsley into the sauce, season with salt, transfer to a baking dish, add the cooked, quartered eggs, chopped cooked fish and smoked salmon and sprinkle with finely grated cheddar.

Put mashed potatoes whipped from potatoes, hot milk and salt on the surface, cover with butter and bake in a preheated oven at 200 °C for 30 minutes.