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Kashubian Fish Meatballs in Horseradish-Dill Sauce on Parsley Purée - photo 1
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Kashubian Fish Meatballs in Horseradish-Dill Sauce on Parsley Purée

Regional Cuisine for Christmas Eve Fish dishes Christmas Eve Dinner 80 min Medium 5 wyświetleń ~48.67 PLN - (0)
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Description

This dish is a tribute to the culinary traditions of Kashubia, a region rich in lakes and with access to the sea, where fish have always been a staple of the diet, especially during Christmas Eve. The recipe combines the tenderness of white fish (preferably Baltic cod) with bold yet harmonious flavors. The meatballs are incredibly juicy on the inside and enveloped in a crispy coating. They are served on a velvety, slightly sweet parsnip purée, which provides the perfect backdrop for the other ingredients. The dish is completed with a creamy sauce based on sour cream, featuring a sharp note of freshly grated horseradish and a refreshing hint of dill. The dish is elegant and hearty, yet light, making it an ideal choice for a festive Christmas Eve dinner. The contrast of colors – the white of the purée and sauce, the golden meatballs, and the green of the dill – makes it look incredibly appetizing on the plate.

Składniki (22)

Servings:
4
  • Fillet of Baltic cod 500 g
  • Onion 0.7 szt.
  • Stale bread roll 1 szt.
  • Milk 3.2% 100 ml
  • Egg 1 szt.
  • Breadcrumbs 50 g
  • Rapeseed oil 45 g
  • Parsley root 600 g
  • Potato 1.3 szt.
  • Masło 82% 30 g
  • 30% cream 50 ml
  • Vegetable broth 250 ml
  • Thick sour cream 18% 6 łyżek
  • Grated horseradish 30 g
  • Fresh dill 1.5 pęczki
  • Wheat flour type 500 15 g
  • sugar 1 g
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz biały mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~48.67 PLN (12.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Parsley Purée

1

Start by preparing the vegetables for the purée. Wash the parsley root and potato thoroughly. Using a vegetable peeler or a small knife, remove the skin from both vegetables. Then, cut them into even, small cubes with a side of about 1.5-2 cm. Even pieces will ensure that the vegetables cook at the same time.

Ingredients: Parsley root, Potato
Use a sharp cutting board and a stable chef's knife. Chopped vegetables can be kept in cold water to prevent them from darkening if you are not cooking them right away.
2

Transfer the chopped vegetables to a medium-sized pot. Cover them with cold water so that the water level is about 2-3 cm above the vegetables. Add a generous pinch of salt (about half a teaspoon). Place the pot over high heat and bring the water to a boil. Once the water starts boiling, reduce the heat to medium and cook the vegetables covered for about 15-20 minutes, until they become very soft. You can check this by inserting a fork into a piece of vegetable – it should go in without any resistance.

Ingredients: Salt
Cooking in salted water gives vegetables flavor from the very beginning. Do not overcook the vegetables, as the purée will become watery.
3

When the vegetables are soft, carefully drain them in a colander, removing all the water. Transfer the hot vegetables back to a dry pot. Place the pot over low heat for about 1 minute to evaporate any remaining water. Add butter and warm cream. Using an immersion blender, blend everything into a perfectly smooth, velvety mixture. Season to taste with salt, freshly ground white pepper, and a pinch of nutmeg. Mix thoroughly and cover to keep the purée warm.

Ingredients: Masło 82%, 30% cream, Salt, Pieprz biały mielony, Nutmeg
The best tool for achieving a smooth consistency is an immersion blender. You can also use a potato ricer, but the purée won't be as velvety. Do not use a countertop blender for hot ingredients without proper venting, as it can be dangerous.

Fish meatballs

4

Meanwhile, while the vegetables are cooking, prepare the mixture for the meatballs. Pat the cod fillet dry with a paper towel and check for any bones with your fingers. Remove any bones with tweezers if necessary. Then, finely chop the fish with a sharp knife on a cutting board. It should have a consistency similar to minced meat. Peel the onion and grate it on a fine grater or chop it very finely.

Ingredients: Fillet of Baltic cod, Onion
Alternatively, the fish can be minced in a meat grinder with a coarse sieve. Avoid blending the fish into a paste, as the meatballs will lose their texture. Careful checking for bones is key for a comfortable eating experience.
5

Tear the stale bun into smaller pieces, place them in a bowl and pour milk over them. Let it sit for 5 minutes to soak completely. After that time, squeeze the bun very thoroughly in your hands to remove excess milk. In a large bowl, combine the chopped fish, grated onion, squeezed bun, and crack in an egg. Season the mixture with two pinches of salt and two pinches of white pepper.

Ingredients: Stale bread roll, Milk 3.2%, Egg, Salt, Pieprz biały mielony
Properly squeezing the bread is very important – if the mixture is too wet, the meatballs may fall apart while frying. All ingredients should be at room temperature.
6

Now the most important step – kneading the mixture. Use your clean hands to knead the mixture for about 2-3 minutes, similar to dough. The movements should be vigorous, kneading, and tossing. This way, the protein in the fish will bind the ingredients, and the mixture will become compact and sticky. The finished mixture should be easy to shape. With hands dampened in cold water, form small, neat balls the size of a walnut (you should get about 16-20 pieces).

Moistening your hands with water prevents the fish mixture from sticking to your hands and makes it easier to shape perfectly smooth balls. Don't skip the kneading step; it's the key to achieving consistent meatballs.
7

Pour breadcrumbs into a deep plate. Coat each formed fish ball thoroughly in breadcrumbs, ensuring it is covered with a thin, even layer on all sides. In a large pan (preferably 28 cm in diameter with a non-stick coating), heat rapeseed oil over medium heat. There should be enough oil to cover the bottom of the pan with a layer about 0.5 cm thick. When the oil is hot (you can drop a bit of breadcrumbs in – it should start sizzling immediately), carefully place the meatballs in the pan.

Ingredients: Breadcrumbs, Rapeseed oil
Do not add too many meatballs at once, as it will drastically lower the oil temperature – they will then absorb fat instead of frying. Fry in batches if necessary.
8

Fry the meatballs for about 6-8 minutes, regularly turning them with tongs or two forks, until they are evenly golden brown and crispy on all sides. Transfer the cooked meatballs to a plate lined with paper towels to drain excess fat. Keep them warm (e.g., in a slightly heated oven) while preparing the sauce.

Be careful not to burn the coating. If it browns too quickly, lower the heat. The meatballs are delicate, so turn them gently to avoid damaging them.

Horseradish and dill sauce

9

Prepare the sauce. In a small saucepan, heat the vegetable broth over medium heat. Meanwhile, in a small bowl, thoroughly mix the cream with the all-purpose flour using a small whisk or fork until a smooth paste without lumps forms. This is called 'tempering' the cream, which will prevent it from curdling in the hot liquid.

Ingredients: Vegetable broth, Thick sour cream 18%, Wheat flour type 500
Thoroughly mixing the flour into the cold cream is key to avoiding lumps in the sauce. You can add a tablespoon of cold broth to the mixture to thin it out.
10

When the broth is hot (but not boiling), pour one ladle of hot broth into the bowl with the cream, stirring vigorously all the time. Then repeat the process with another ladle. Now, pour the prepared, 'tempered' cream mixture into the rest of the broth in the pot in a thin stream, continuously stirring with a whisk. Cook on low heat for 2-3 minutes until the sauce thickens slightly.

Continuous stirring while adding cream to the broth is essential to achieve a smooth, uniform sauce. Do not bring the sauce to a vigorous boil.
11

Remove the saucepan from the heat. Add grated horseradish, finely chopped dill, a pinch of sugar, and lemon juice. Season to taste with salt. Mix thoroughly. Taste the sauce and if necessary, add more horseradish (if you prefer a spicier flavor) or lemon juice.

Ingredients: Grated horseradish, Fresh dill, sugar, Lemon juice, Salt
Add the horseradish gradually and taste after each addition, as its spiciness can vary. Do not cook the sauce after adding the dill and horseradish to preserve their aroma and freshness.

Serving

12

In the center of each plate, place a large portion (about 3-4 tablespoons) of warm parsley purée. Using a spoon, create a small indentation in the purée, forming a sort of 'nest'. In this indentation, arrange 4-5 hot fish meatballs. Generously drizzle with the prepared horseradish-dill sauce. Optionally, for added texture and flavor, sprinkle the dish with toasted almond flakes and garnish with a sprig of fresh dill.

Ingredients: Almond flakes
Serve the dish immediately after preparation, when all elements are hot. Warm plates will help maintain the dish's temperature for longer.

Fun Fact

💡

In Kashubia, in a region known as 'Kashubian Switzerland' due to its numerous lakes, freshwater fish such as trout, bream, or perch were the staple of the Christmas Eve dinner. Cod, as a sea fish, appeared on the tables in the coastal part of the region. Tradition dictated the preparation of fish dishes in many ways – fried, in jelly, smoked, or in the form of meatballs, to ensure abundance and prosperity in the coming year.

Best for

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Tips

🍽️ Serving

The dish looks best on deep, dark plates that highlight the white of the purée and sauce. Instead of almond flakes, you can use chopped walnuts. A light white wine with good acidity, such as Sauvignon Blanc or unoaked Chardonnay, pairs well with the dish.

🥡 Storage

All components are best stored separately in airtight containers in the refrigerator. The purée and sauce can be stored for up to 2 days, while the meatballs can last for 3 days. To reheat, it's best to place the meatballs in an oven preheated to 160°C for 10-15 minutes to regain their crispiness. Heat the purée and sauce in a saucepan over low heat, stirring frequently. You can add a little milk or broth to the sauce if it thickens too much.

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