Fish Meatballs

Marianna Orlinkova, deputy editor-in-chief of the Gastronom magazine, shares a recipe that helps develop taste. The main thing to remember is that the cubeb pepper is hot enough - don't overdo it!

Ingredients

• halibut fillet - 300 g
• zest of 1 lemon
• cod fillet - 700 g
• butter - 80 g
• a bunch of parsley - 1 pc.
• olive oil
• salt
• cubeb pepper
• a bunch of dill - 1 pc.
• cubeb pepper, salt
• small cucumber - 1 pc.
• olive oil - 2 tablespoons l.
• natural yogurt - 300 ml

Directions

1. Peel the cucumber and grate. Chop the dill. Combine cucumber, dill and yogurt in a cup, season with cubeb pepper, cover with cling film and refrigerate until serving.
2. For the meatballs, grind the fish fillet, add the chopped zest and parsley, and season with salt and cubeb pepper. Cut the butter into cubes about 1 cm.
3. Form the minced meat into 3–4 cm diameter meatballs with wet hands, place a piece of butter in the center of each. Cover the meatballs with plastic wrap and refrigerate for 20 minutes.
4. Brush the meatballs with olive oil, place on a parchment-lined baking sheet and place under a hot grill for 3 minutes. Turn the meatballs over, fry until tender, another 3-5 minutes. Also, the meatballs can be fried in a skillet over high heat, preferably in a large amount of vegetable oil. Dry the finished meatballs on a paper towel to remove excess oil and serve.
5. Serve with yoghurt sauce, seasoned with olive oil and salt before serving.