Kalamureke
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Fish meatloaf is a delicious food that is loved by the right white wine. The next time your neighbour offers his catch as a gift, you won’t have to make excuses why it’s not good.
Ingredients for four
500g of boneless fish (salmon, pike, perch, prawns, seitan, pangasius etc.).) 2 eggs 1.5 dl of buttermilk 200g of French bread inside 3 tbsp of potato flour 1 small carrot 1 tbsp of butter 1 onion 1 tsp of salt 1/2 tsp of sugar 1 tsp of white pepper 1 pinch of chilli 1 bunch of dill
Tip: Potato flour stabilizes the consistency of the fishmeal to a firm consistency.
Prepare the fish into small pieces. Put in a shredder or meat grinder.
Peel myös carrot and onion. Chop and put in a shredder.
Put the other ingredients in the machine, except the dill. Blend well until smooth. Add the bread if you want to make it watery.
Lubricate the patee dish and pour half of the mixture into the bottom. Make a stripe of chopped dill in the centre. Pour the rest of the mixture over the pateau.
Place the fishcake in a water bath at 175°C for just over an hour.
Jääähdytä and place the fishcake on a platter, garnished with dill. You can also cut the fish fillet into cubes and fry them in a pan with a little bit of water on the surface.
