How to make
The fish fillets are cut into small pieces, so that they look like coarsely ground minced meat. Place them in a bowl with one egg, crushed garlic, parsley, breadcrumbs and as much salt and black pepper as you like.
Knead it well and form the meatballs. In two plates prepare the flour and the second egg - lightly beaten. Dip the meatballs first in the egg and then in the flour and fry them in heated oil, until they aquire a golden brown color. They are taken out and placed onto kitchen paper.
For the sauce, cut the onion and garlic very finely or grate them. Fry them in heated oil over medium heat, until they aquire a slightly golden color and pour them with the dessert wine.
Cook, until the alcohol evaporates and add the broth and cream. Mix everything well, until homogeneous and boil for about 5-6 minutes, until it thickens. Stir periodically, so that the cream doesn't burn and season with freshly chopped parsley, tarragon and as much salt as you like.
The fish meatballs are served warm and drizzled with sauce. The hake meatballs are very tasty.
Recommendation:
Instead of breadcrumbs you can use old bread (the same weight), soaked in milk and then squeezed.
