Fish Knels
Description
The dish is prepared without unnecessary complications. The quenelles are made the same way as dumplings, if your mince turns out too runny. That is, instead of shaping them by hand like little meatballs, you should take them with a spoon. They can also be cooked in another way—for example, stewed, baked, or fried. In this form, they resemble meatballs or meatloaves more closely. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, cut a piece of bread weighing about 100 g. Everyone can choose their own size—larger or smaller. Some might even prefer to replace the bread with rice, which is also perfectly acceptable. Soak the bread in cream, kefir, or milk.
- 2
Step 2
Clean the fish from scales and bones. Remove the pure flesh. Cut into pieces and grind into a mince. Also put into the meat grinder a piece of bread soaked in cream. You can use a blender. I used a meat grinder.
- 3
Step 3
Finely chop the herbs. Transfer the fish and bread stuffing to a bowl. Add an egg. Add the herbs as well. You can also add chopped garlic and onion. Season with salt and pepper. Mix thoroughly.
- 4
Step 4
Boil water in a pot. When bubbles appear, take a tablespoon, scoop up the prepared meat mixture, and drop it into the boiling water. Do this spoonful by spoonful until all the mixture is used. Work quickly so everything cooks evenly. Get the kids to help!
- 5
Step 5
Poach the quenelles for 10–15 minutes. As soon as the water boils, reduce the heat. Continue cooking them over low heat. You can add vegetables, potatoes, etc. to the broth—this will make an excellent soup! Alternatively, serve the broth separately, seasoned with fresh herbs. Remove the quenelles from the pot, pour over a sour cream-mustard sauce, or whichever sauce you prefer, and sprinkle with dill.