Small Whitefish Balls with Mustard Sauce

Soak the mustard seeds in lukewarm water for 3-4 hours.

Bring the soup to the boil. Pour in the whitefish fillets and simmer for about 5 minutes with the lid closed. Drain and drain well.

Finely grind the whitefish fillets, the bacon cubes and the coarsely chopped white bread in a cutter.

Cut the chives into rolls. Add the egg, salt and pepper and mix together to form an even, soft mixture. Shape into balls about the size of a walnut.

Heat enough butter in a frying pan. Fry the fish balls in portions until golden brown. Keep warm.

For the sauce, remove the skin from the onion and chop finely. Sauté in the butter until light yellow. Extinguish with the white wine and boil it halfway.

Add the soup and the soaked and drained mustard seeds. Boil everything to 1 dl.

Add the cream and continue to make the sauce until it thickens slightly. Serve with the meatballs.

Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!

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