Flounder and mullet balls

You will hardly find scows full of mullet in Sochi. But you can try the cuts of mullet and flounder in the Khmeli & Suneli restaurant. We tried - we liked it - we prepared the same at home.

Ingredients

• 150 g flounder fillet
• 150 g mullet fillet
• 40 g semolina
• 2 eggs
• 60 ml cream, 20% fat
• 3-4 sprigs of dill
• any dry seasoning for fish
• vegetable oil
• salt, freshly ground black pepper
• For garnish:
• 400 g of young small potatoes, boiled in their skins
• 1 medium onion
• 150 g cherry tomatoes
• 2 cloves of garlic
• 1-2 sprigs of thyme
• vegetable oil
• salt, freshly ground black pepper
• For the green pea sauce:
• 130 g fresh or thawed green peas
• 1 clove of garlic
• 2 tbsp. l. vegetable oil
• salt, freshly ground black pepper
• lemon and herbs for serving

Directions

1. Pass the fish through a meat grinder. Add all the cue ball ingredients and 100 ml ice water and stir. You should get a liquid mass, like for pancakes.
2. Pour 50 g of dough into a preheated frying pan with vegetable oil and fry on both sides until golden brown.
3. For a side dish, cut the potatoes and tomatoes in half, finely chop the onion, finely chop the garlic. Heat a skillet with vegetable oil and sauté the onions until golden brown. Add the rest of the ingredients and fry until golden brown.
4. Grind all the pea sauce ingredients in a blender. Serve the meatballs with young potatoes, green pea sauce, chopped herbs, and lemon.