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“The peculiarity of militias from polions is the simplicity of cooking. The minimum set of ingredients, an affordable fish and a quick process of formation make fish meatballs in the sauce with a good choice for lunch or dinner on weekdays. And they can also be frozen for the future and quickly prepared at the right time, the site is great in different feed options: in tomato sauce, under white Pouring in the oven or steamed such delicate fish cutlets – the perfect choice for lunch or dinner. “
Ingredients:
- 400 g fillet fillet;
- 150 g of onions;
- 50 g of solid cheese;
- one egg;
- salt, pepper to taste;
- 30 ml of vegetable oil;
- Two stems of parsley.
Ingredients for sauce:
- 100 g of onions;
- two cloves of garlic;
- 30 ml of vegetable oil;
- 200 g of peeled tomatoes;
- 100 ml of cream with fat content of 20%;
- Salt to taste.
Cooking
- Cut the pollock fillet into pieces and twist through a meat grinder.
- Grind the onion and fry it in vegetable oil until golden.
- Add an egg, cheese, fried onions, salt to the minced meat and knead. Form small balls.
- For the sauce, finely cut the onion and fry it until transparent. Add chopped tomatoes, garlic and mix.
- Put the meatballs in the sauce, bring to a boil and simmer under the lid over low heat for 15 minutes.
- Serve a dish with chopped parsley.
