Fragrant, tender fish meatballs in tomato sauce. A delicious dish that is hard to resist.
Cooking time 1 hour
Fillet of red fish pink salmon 300 g
Onion 1 pc
Dill (greens) 3 branches
Tomato paste 2 tbsp l.
Olive oil 2 tbsp l.
Green onion (feather) 1 bunch
Wheat flour of the highest grade 1 tbsp. l.
Rice for garnish 100 g
Salt to taste
Pepper to taste
Defrost the fish.
Remove skin and cut into slices. Peel the onion and cut into pieces.
Pieces of fish and peeled onions are minced.
Add finely chopped dill (leave a little for garnish). Add flour, salt and pepper. Mix well.
Divide the minced meat into pieces and roll into balls.
Place the fish balls in a mold.
For pouring, mix together tomato paste, half chopped green onions and olive oil. Add 120 ml hot water and mix well.
Pour into a mold and put in an oven preheated to 180 degrees C for 35-40 minutes.
For a side dish, boil rice in salted water. Add finely chopped dill and onions to hot rice, season with olive oil.
Cool the finished meatballs a little.
The fish balls are ready. Serve meatballs with rice.