Fish Balls with Mustard Sauce

Ingredients

• 250 g stockfish
• 250 g starchy boiling potatoes
• 1 onion
• 1 tbsp chives rolls
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 Eggs
• vegetable oil (for frying)
• 300 g natural yogurt
• 2 tbsp medium sharp mustard
• 2 tbsp mayonnaise
• 1 tbsp freshly chopped parsley
• Lemon juice

Instructions

1. 1.

   Soak stockfish for at least 12 hours in cold water, changing the water several times.

2. 2.

   For the mustard sauce whisk together yogurt, mustard and mayonnaise; season with salt and pepper, fold in parsley, and finish with lemon juice.

3. 3.

   Then cook the fish in boiling water for about 15 minutes. Remove, let cool slightly, remove skin and bones, and grind through a meat grinder.

4. 4.

   Peel, wash, and boil potatoes for about 25 minutes, then drain, steam off excess moisture, and press through a potato ricer. Peel and finely chop the onion.

5. 5.

   Combine pressed potatoes with ground stockfish, onion, and chives rolls in a bowl; mix thoroughly. Season with salt, pepper, and freshly grated nutmeg.

6. 6.

   Gradually fold in the eggs until a smooth mixture forms.

7. 7.

   Using two tablespoons, form balls from the fish mixture and fry them in hot oil until golden brown. Drain on kitchen paper. Serve plated with mustard sauce.