dinner · dairy-free
Pollock meatballs in dill broth
Soft poached balls of chopped pollock in a light leek broth, finished with fresh dill and a squeeze of lemon.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Run your fingers over the pollock to find any bones, pat it dry and chop it fine. Stir in the egg, breadcrumbs, salt and half of the dill.
-
2
Rinse the leek, slice it thinly and simmer it in the fish stock for 5 minutes. While it cooks, let the fish mixture rest so the breadcrumbs soak up moisture.
-
3
With wet hands, roll the mixture into eight balls. Turn the heat down so the broth barely bubbles.
-
4
Lower the balls into the broth and poach for 7–10 minutes, until firm and at least 63°C (145°F) in the center.
-
5
Ladle the balls and broth into bowls, scatter over the rest of the dill and squeeze lemon on top.
