Fish Meatballs with Cubeb Pepper

If, when you combine the words "fish" and "child", your whole being tends to shudder and fall into a slight melancholy, this recipe is for you. Even the most capricious citizens from two to five and much older eat such meatballs. For those over twenty, put more pepper.

Ingredients

• 700 g cod fillet
• 300 g halibut fillet
• zest of 1 lemon
• 80 g butter
• small bunch of parsley
• cubeb pepper
• salt
• olive oil
• For the sauce: 300 ml natural yoghurt
• 1 small cucumber
• small bunch of dill
• 2 tbsp. l. olive oil
• cubeb pepper
• salt

Directions

1. For the sauce, peel the cucumber, grate. Chop the dill. Mix cucumber, dill and yogurt in a bowl, season with cubeb pepper, ground in a mortar or rolling pin, to taste, cover with foil, refrigerate.
2. For the meatballs, grind both types of fish, add chopped zest and parsley, season with salt and cubeb pepper, ground in a mortar or rolling pin, to taste.
3. Cut the butter into 1 cm cubes. With wet hands, shape the minced meat into balls 3-4 cm in diameter, hide a piece of butter in the center of each meatball. Cover the meatballs with plastic wrap and refrigerate for 30 minutes.
4. Then generously 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. Serve with yoghurt sauce, seasoned with olive oil and salt before serving.