- 100 g dried bread rolls or white bread
- 175 ml lukewarm milk or water
Cut bread rolls in thin slices and place in a bowl. Pour milk into the bowl and soak for 20 minutes.
- 600 g fish (ocean perch or codfish for ex-ample)
- 1 onion (approx. 70 g)
- 2 garlic cloves
- 1 bunch dill
Meanwhile, cut fish into small pieces and then finely chop, or purée in a blender. Peel and finely dice onion and garlic. Wash dill, cut off leaf tips and chop.
- 1 tbsp. butter
Add butter to the pan in the AutoCook. Set program to fry, select short and press Start. Add onion and garlic to the pan in the AutoCook and sauté while stirring until an audible signal sounds.
- spicy 1 mustard (tbsp.)
- 1 medium egg
- 2 tbsp. breadcrumbs
Allow onion and garlic mixture to cool. Squeeze out some milk from bread rolls. Place bread together with fish, onion, garlic, dill, mustard, bread crumbs and egg into a bowl. Knead ingredients and season with salt, pepper and nutmeg. Moisten hands and shape mixture into walnut-sized balls. Place in refrigerator to chill.
- 100 g leek
- 400 g spinach leaves (frozen)
- 1 tbsp. clarified butter
- 1 tbsp. flour
Thaw spinach and squeeze out excess water. Clean leek, cut lengthwise, wash and cut in strips. Add clarified butter to the pan in the AutoCook. Set program to soup, select medium and set the timer to 5 min. Press Start for Phase 1. Add leek to the pan in the AutoCook and steam for two minutes. Lightly sprinkle with flour and continue to steam until an audible signal sounds.
- 500 ml vegetable stock
- 200 g cream
Quench leek with cold broth and cream. Set the timer switch to 15 min and press Start for Phase 2. When the contents begin to cook, add spinach and fish balls. Close lid again and wait until an audible signal sounds.
4 portions (20 fish balls)
Boiled potatoes and rice pair well with this dish.
Caloric value per serving/piece
515kcal (2156 kJ)
Protein per serving/piece
Carbohydrate per serving/piece