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Sleeping meats with parsley sauce

Sleeping meats with parsley sauce

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For meatballs

  • 750 gr potatoes, peeled and cut into cubes
  • 350 gr sleep file
  • 300 ml milk
  • 2 tablespoons ketchup
  • 1 tablespoon fish spice
  • salt and black pepper to taste
  • 1 or
  • 90 gr pesmet

For the sauce

  • 25 gr flour
  • 25 gr butter
  • 2 tablespoons fresh, chopped parsley

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Sleeping meatballs with parsley sauce:

Boil the potatoes in salted water for 15 minutes, until soft. After boiling, drain, crush and set aside.

Meanwhile, put the catfish in a pan, cover with milk and simmer for 8-10 minutes, until the meat becomes opaque. Remove the fish from the pan and keep the milk for the sauce.

Preheat the oven to 190ᵒC. Remove the bones, skin and crumble the fish meat. Put in a bowl and mix with the mashed potatoes, ketchup and spices. Form 8 fish meatballs and, optionally, let cool for 1 hour. to be easier to prepare.

Beat the egg with 2 tablespoons of cold water. Put the meatballs in the egg, then in the breadcrumbs, then arrange on a baking sheet and bake for 30-40 minutes.

To prepare the sauce, melt the butter in a saucepan. Add the flour and leave for 1 minute, stirring constantly. Pour the milk gradually, stirring constantly, then let it boil until the sauce becomes thick and homogeneous. Season to taste. then add the parsley. The fish meatballs are served with the prepared sauce.

Video: Πικάντικο Κοτόπουλο στον Φούρνο με Σάλτσα Μαϊντανού (January 2023).