Panerade fiskbullar med remouladsås i tortillabröd - MUMSIGT recept

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Canned fish is more affordable and provides similar texture

Start by preparing the remoulade sauce. Begin by chopping 2 tablespoons of capers and adding them to a mixing bowl.

Add approximately 1 deciliter of mayonnaise to the bowl.

Incorporate 1 teaspoon of mustard into the mayonnaise.

Add 3 tablespoons of finely chopped chives and 2 tablespoons of chopped pickles to the mixture.

Grate the zest of a whole lemon into the bowl and squeeze in some lemon juice.

Season with a little pepper and salt to taste.

Add 1 teaspoon of turmeric for color and 2 teaspoons of yellow curry powder. Mix everything together until well combined.

Let the remoulade sauce sit while you prepare the fish balls.

Season the 2 cans of fish balls with a touch of pepper and a little salt.

Coat the fish balls in flour, then dip them in beaten eggs, and finally roll them in panko breadcrumbs.

Heat a mixture of cooking oil and butter in a frying pan over medium heat.

Carefully place the breaded fish balls in the pan and cook until golden brown, ensuring not to cook them too quickly to avoid burning.

While the fish balls are frying, warm two tortilla wraps in a separate pan or microwave until pliable.

Assemble the tortillas by placing a layer of salad at the bottom, followed by the fried fish balls.

Serve immediately, optionally with the remoulade sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens