Fish balls with puree and carrots

Name: fish balls with puree and carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kilo crumbly potatoes in pieces; 1 forest carrots; 2 dishes fish crusts breaded cod; 1 bag fresh dill (15 g), finely chopped; 125 ml creme fraiche; 2 tablespoons butter; 2 tablespoons sugar; 3 tablespoons olive oil

A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbly potatoes (in pieces), carrots, fish crusts (breaded cod), fresh dill ((15 g), finely chopped), crème fraîche, butter, sugar and olive oil.

Ingredients

Directions

Boil the potatoes covered in a bowl of water with salt until done in 20 minutes.
Peel the carrots.
Melt the butter in a frying pan and fry the carrots for 3 minutes on medium heat.
Add a base of water and simmer the carrots in 4-5 minutes.
Stir the sugar through the carrots and reduce the cooking water with carrots on high heat (without lid) until it almost evaporates.
Season the carrots with salt and pepper.
In the meantime, heat the olive oil in a frying pan and fry the fish crisps according to the instructions on the packaging around golden brown.
Drain the potatoes (keep a little cooking water) and crush them.
Stir in the dill and the crème fraîche until a smooth, creamy puree is formed.
If necessary, add a little bit of cooking liquid and season the puree with salt and pepper.
Spoon the dill puree on four plates and place the fish crisps and the carrots next to it..