The Frisian, maritime “luxury version” dish for the sea-food enthusiasts

Ingredients

For the fish meatballs:

• 500g of fresh Pollock, hake or cod finely chopped.
• 1 bread roll, soaked in milk
• 2 medium, finely chopped onions, fried until soft.
• 1 small bunch of chopped parsley
• 1 finely chopped clove of garlic
• 2 eggs
• Some breadcrumbs
• Some oil to use for frying
• Salt, pepper and cayenne

For the dill and crab:

• 250g of fresh crabmeat
• 1 medium, finely chopped onion
• 1 small bunch of fresh dill
• 1 carton of crème fraiche or cream
• 1 ½ heaped tbsp. of flour
• 30g of butter
• Some cayenne powder (to taste)

Preparation

The fish meatballs:

1. Grind the fish meat in a meat mincer or a blender on a lower level.
2. Add the milk-soaked bread, softened onion, garlic and eggs and work into a smooth mixture, adding the spices and chopped parsley.
3. Create small meatballs and roll in some breadcrumbs, fry in hot pan with oil for 3-4 minutes on each side until golden brown.

The dill and crab:

1. Fry the onion in some butter until soft. Add the flour and stir, adding the crème fraiche and some milk. Cook for 4-5 minutes.
2. Add some salt and cayenne to taste.
3. Add the fresh dill and the crabmeat. Allow to warm, but do not cook.

Serving suggestion

Place the dill and crabmeat on the plate and serve with 2-3 crispy fish meatballs and salted potatoes.