Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Fish should be defrosted in advance. Meatballs can be made from almost any fish; today I have pink salmon. Both chum salmon and coho salmon are suitable. Creamy sauce goes well with red fish. But you can also take white fish, for example, pike perch or pollock.
Spinach makes the meatballs even more beautiful and appetizing. Fresh or frozen will do. If you take fresh, you will need 2-3 times more. Blanched frozen spinach will have a much richer flavor.
Also for the meatballs you will need rice — round, long grain, whatever you have on hand. It’s better to take cream with a fat content of 10-20%. Or use 33%, diluted by a third with water. You will also need hard cheese for the sauce — Dutch, Russian or any cheese you like.
Fish meatballs in a creamy sauce will perfectly complement the leeks. If you don't have any, use shallots, white or onions. There is no need to be fancy with spices; white or black pepper, a little salt and coriander if desired will do. There is no need to add any prefabricated fish seasonings so as not to overwhelm the delicate taste of cream and spinach.
For frying, I use a little vegetable oil and butter with a fat content of 72.5%. Do not fry in oils with lower fat content, as they often contain milk fat substitutes, which negatively affects both the taste and health benefits.
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Step 2
Clean the fish carcass from the spine and fins, remove large bones, remove the skin. Small ones are easily crushed with a meat grinder. Today I have pink salmon fillets, so I skip removing the bones.
Pass the fish through a meat grinder. If you have several meshes, choose the medium one, 4-5 mm.
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Step 3
Cut the leek into small cubes. Heat vegetable oil and butter in a frying pan.
Important: when cutting lengthwise, do not forget to make sure that there is no sand between the layers. If necessary, you can rinse under water.
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Step 4
Fry the onion in hot oil until translucent and medium soft. Fry over high heat without a lid for about 6-7 minutes. Cool for 10-15 minutes; you can transfer to a separate bowl to speed up the process.
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Step 5
Boil the rice in boiling water for 10 minutes, then drain in a colander and rinse with cool water.
You should also preheat the oven to 220 degrees.
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Step 6
Prepare cream sauce for pouring fish meatballs: grate the cheese on a coarse grater, pour in the cream, salt and pepper to taste, a large pinch of salt and 4-5 “cakes” from a pepper mill are enough.
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Step 7
Add cooled fried onions and rice to the minced meat.
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Step 8
Add ground coriander and 2 eggs there and mix thoroughly.
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Step 9
Add spinach and stir again. My spinach is chopped, so I don’t chop it extra. If you have large leaves, you should chop them a little with a knife.
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Step 10
Form meatballs weighing 70-80 g and place in a deep form; you don’t have to leave a large distance between them.
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Step 11
Place in a preheated oven and cook for 15 minutes at 220 degrees, without covering with foil. Cook on medium. The meatballs will brown a little.
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Step 12
Pour over the sauce, distributing the cheese over the tops of the meatballs. Reduce the temperature to 180-190 degrees and cook for another 15-20 minutes. The cream should be well heated, but not boil too intensely.
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Step 13
Remove from oven. The finished meatballs come out with golden tops and a slightly thickened sauce.
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Step 14
Place on plates and serve with any side dish. Bon appetit!
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