Pollock belongs to low-fat types of fish, it is rich in vitamins and microelements. To preserve all the useful properties of the product, we will cook for a couple and do it in a not quite standard way: first, boil the fish, and after cooking, separate the fillet from the bones along with the skin. This is easy to do and we will see it soon. You can give such a dish to a child from 10 months, but it is still better to introduce children from 1 year into the diet.

Ingredients:

• Pollock s/m - 1 pc.

How to cook a recipe with step by step photos:

We cut off the head and fins, gutted.

Please note that there is a black coating on the pollock skin, it is harmless, but ugly, so we will remove it: rub the fish with the hard side of a household sponge and rinse it under running water.

Salt each piece on all sides, put in a steaming bowl, and set to cook for 15-20 minutes.

Let cool for 5 minutes, after which we begin to remove the bones.

Boiled pollock is very tender and in order not to crush the fillet, you need to make cuts with a knife.

Separate the spine and fin bones from each piece.

Fish cooked in the skin is juicier than raw cut fillets prepared in the same way. In this recipe, we did not remove the skin, as it also has a number of useful properties. If desired, it can be cleaned along with the bones and served on the table fillet in its pure form. But with what to serve it on the table - decide for yourself.

Bon Appetit!

A fish - useful product, which must be in the diet of adults and children. It contains many useful substances, amino acids, which are necessary for a growing organism. Its meat is much more tender than, for example, veal or poultry. In addition, it is a source of quickly digestible protein, Omega fatty acids, as well as iodine, phosphorus, calcium, vitamins A, D and E. There are no coarse fibers in the fish, so it is easily absorbed by the child's body.

Suitable for kids lean varieties with a low allergenic threshold and a fat content of no more than 4%. Most of all, pollock fits this description. In addition, he is also a leader in the content of iodine and protein. If other types of fish are recommended to be introduced into the diet no earlier than 10 months, pollock can be consumed already at the age of 7 months.

We are accustomed to eating fried fish, but children should not be served in this form. The best way cooking - for a couple. Do not use salt or other spices. If you are cooking for children under one year old, it is better to grind the fillet with a blender.

In a double boiler, it is difficult to “catch” the moment when the dish is ready. Average time - 10-15 min. If the meat is overcooked, it will turn out watery and tasteless. In order for the carcass to turn out juicy, it is necessary to obtain intensive vaporization. This is possible with good boiling water. If there is no double boiler, you can use any pot and colander or microwave instead. Carrots, dill, mint, parsley will help improve the taste. They are added to water or a carcass is laid out on them.

For the first time, the child is given no more than 10-30 g of fish meat. Gradually increase the portion to 50 g.

When the baby's body gets used to the new product, try making pudding, soup, steam cutlets from pollock.

In no case do not leave the dish until the next feeding. Microorganisms multiply rapidly in it and it becomes unsuitable for consumption.

Rate the recipe

One of the important products necessary for feeding babies is low-fat sea and river fish, which contains fish oil, amino acids, vitamins F, A, D, E, B-12, etc., which are very useful for the body, and minerals that promote proper metabolism: iodine , manganese, zinc, copper, boron, iron, fluorine, etc.

The choice of fish for a children's diet should be taken very seriously: if possible, use fresh fish, when buying a whole fish, you should pay attention to the scales (in high-quality fish it is shiny), gills (without mucus), when buying a fillet - on color (white or pale -pink). Marine fish is safe and very healthy, as it is rich in minerals (primarily iodine and fluorine), as well as omega-3 fats; but it can usually only be bought frozen. Of river fish, more accessible and easier to digest, nutritionists prefer trout (it lives only in clean water and, therefore, does not contain harmful substances) and fish grown in artificial reservoirs.

When to introduce baby fish

Fish is introduced into the diet of infants later than other foods, as it can cause allergies. Nutritionists advise giving fish to a child only after he gets used to food from meat - at 9-10 months. You need to introduce fish into the baby menu gradually: start with 5-10 grams per day and bring the daily intake to 70 grams by 12 months. At the same time, it must be remembered that fish broth contains substances harmful to the child's body that are released during the cooking process, therefore fish soups It is recommended to give to children from 1.5-3 years. It is also impossible to feed infants with fried, smoked, salted fish and fatty fish (these are all salmon, sturgeon, herring).

In order not to overload the child's digestive system, you should alternate fish and meat days during the week, avoiding cooking these dishes on the same day; cook fish dishes no more than 2 times a week.

If eating fish caused an allergy in a child, you should exclude it from the diet for two weeks, then try to cook fish of a different variety (allergy to all fish or to a certain variety is possible).

How to cook fish for baby

Up to a year, it is preferable for a child to cook exclusively white fish at least up to 10 months.

If you cook fish, then after freezing it and rinsing it in cold water, immediately put in boiling water, remembering to reduce the gas to a minimum.

How to cook fish for babies

When preparing fish for infants, several rules must be observed:

• thaw the fish in salted water (so bacteria will not form on it), immediately begin heat treatment;
• rinse the fish well before cooking;
• be sure to check the fillet for bones;
• cook fish in two ways: in a double boiler or by boiling in a large amount of water (cooking time for small pieces - 10-15 minutes, for a whole fish - 20-25 minutes).

Fish for babies recipe

Fish puree for babies

It is better to introduce fish into the baby's diet in the form of mashed potatoes. To prepare it, you need to boil 100 g of low-fat fish: hake, pollock, cod, haddock, flounder - and chop in a blender. Add 1 tsp to the fish. milk and vegetable oil. Mix the resulting mass well and boil for 2 minutes.

To mashed fish, especially at the first feedings, you can add a little ready-made mashed potatoes or vegetable puree, to which the child is already accustomed.

fish pudding

Boil the fillet, chop, then mix well with half an egg beaten with salt and mashed potatoes(composition: 1 potato, 2-3 tbsp milk, 2 tsp vegetable oil). Transfer the resulting mass into a mold and cook for a couple or in a water bath for half an hour.

Fish meatballs

Grind (using a meat grinder or blender) 60 g of fish fillet and 10 g of soaked white bread, add ¼ of the egg yolk to the minced meat, 1 tsp. vegetable oil. Form balls from the resulting mass, fill them halfway with water and simmer for half an hour.

Usually children like such dishes, as they can be held in the hand.

How to cook pollock for a child so that it is not only healthy, but also tasty, and the baby wants to eat the dish? You can cook pollock for children using interesting recipes from this article.

Everyone knows about the benefits of fish for the child's body. Therefore, this product must be included in the diet of the child. There are a great many types of fish, each of them is good in its own way. This article will discuss how to cook pollock fish for a child.

Fish pilaf

For its preparation you will need: 300 grams of pollock fillet, 1 cup of rice, 1 carrot, 1 onion. So pour the rice hot water, set aside. Peel the onion, chop finely, grate the carrots. Pour oil into a frying pan, heat it up, add a little water and simmer the onion first. Then add carrots. Now cut the fish and also attach it to the vegetables, simmer for 5-7 minutes. Now drain the remaining water from the rice and add it to the rest of the ingredients. Add boiling water (2 times more than rice). Bring everything to a boil, stir and cover, leave until the rice has absorbed all the liquid. Turn off the heat and let the rice rest for 15 minutes. Fish pilaf with pollock is ready!

So, here are some pollock recipes.

fish soufflé

How to cook pollock for a child in other ways? Can do fish soufflé. For its preparation you will need: 100 grams of pollock, 1 potato, 1 egg, 1 tablespoon cream, 1 teaspoon butter, ½ onion. So, you need to boil fish and potatoes (separately from each other). Then stew the onion in cream. Beat the protein, separating it from the yolk. Now chop the potatoes and fish in a blender and add onions with cream and yolk, mix everything. Then carefully introduce the protein and put the mass in a baking dish. Bake in the oven at medium temperature for about half an hour. Pollock soufflé is ready!

Pollack roll with vegetables

Required: 250 grams of pollock, 50 grams of milk, 1 slice of white bread, 1 boiled egg, 1 boiled carrot. Pass the fish through a meat grinder, combine with bread soaked in milk. Form a layer about a centimeter thick, lay out the stuffing from chopped carrots and eggs. Roll up the roll, wrap it in foil and bake in the oven for about 30-40 minutes. Pollack roll with vegetables is ready!

And it is important to remember that pollock is useful for children, so do not be afraid to include dishes from this type of fish in your child's diet more often.

When your baby has mastered dishes from vegetables, cereals, cottage cheese and meat, it's time to introduce him to fish products. How and at what age is it better to do it?

Along with dairy products, eggs and meat, fish is a complete source of high quality protein. At the same time, each of these products contains unique, inimitable proteins that differ from others in their amino acid composition. This is why nutritionists recommend a varied diet.

The flesh of the fish is tender, it does not contain coarse connective tissue fibers and films, which abound in meat. Therefore, fish proteins are easily digested: the percentage of their assimilation is 93-98% (for example, meat proteins are digested by 87-89%). The amino acid composition of fish proteins ideally meets the needs of the human body and is perfectly absorbed by it. All types of fish are distinguished by a high content of minerals (zinc, copper, magnesium, calcium, phosphorus and especially iron), there are also quite a lot of vitamins in fish: A, D, B2, B12, PP. Sea fish, in addition, is rich in iodine, which is necessary for the proper development and functioning of the thyroid gland. Fish fats are high in polyunsaturated fatty acids, including the omega-3 group. These fatty acids play an important role in the construction of cell membranes, especially for nerve tissues and the retina of the eyes; are precursors for the synthesis of tissue hormones - biologically active compounds that regulate metabolism in body tissues. Fish is one of the few natural sources of omega-3 fatty acids.

Where to begin?

Fish should be introduced into the diet of a healthy baby approximately 3-4 weeks after the introduction of meat complementary foods, that is, at 9-10 months. However, it should be borne in mind that fish is one of the strongest food allergens, therefore, children with allergies should start introducing fish dishes into the diet after 1 year and with extreme caution. Ideally, especially in babies with a pronounced allergic predisposition, the start of fish feeding will be coordinated with the allergist observing the child.

Low-fat varieties are suitable for introducing a baby to fish: haddock, cod, pollock, flounder, hake. You can cook fish at home or use ready-made canned fish for baby food. You should start with ¼ teaspoon, usually in the form of fish puree, preferably in one of the morning feedings, in order to be able to carefully observe the baby until the evening. Allergic manifestations may take the form of a skin rash, regurgitation or vomiting, stool disorders. As a rule, they are observed a few hours after meeting with the allergen.

Sometimes allergic reactions develop only on the sea or, conversely, only on river fish.

If you notice certain allergic manifestations in the crumbs after you gave him a fish dish, you should refrain from further acquaintance with this variety. Wait a week or two, offering the baby only those foods that he is already used to. After the condition returns to normal, you can try to give him a different kind of fish. Sometimes allergic reactions develop only on marine or, conversely, only on river fish. Often, children who are allergic to one type of fish tolerate other varieties quite calmly. It may also happen that the same variety of fish, say, causes an allergy when home cooking, but is well tolerated in canned (that is, industrial) form, or vice versa.

If the first acquaintance went smoothly, and you did not notice any negative manifestations, the next day you can offer your baby 1 teaspoon of fish. If in this case everything is in order, you can gradually increase the daily dose to the age norm. At one feeding, a child aged 9-10 months can eat about 50 g of fish, by 11-12 months you can offer him up to 60-70 g. Fish proteins have one more property: an allergy to them is often associated with an accumulation effect. This means that if you offer fish dishes too often, the risk of developing allergic reactions to them increases significantly. That is why fish products should be offered to the baby no more than 2-3 times a week, potential allergy sufferers (of course, those who tolerate a specific type of fish) - 1 time per week.

Beware of allergies!

With particular caution should be taken to allergic reactions of the immediate type (they appear almost immediately after eating), which, although rare, unfortunately, can occur when eating fish. The most harmless of these reactions is urticaria. More formidable include redness and / or swelling of the lips shortly after eating, hoarseness. Similar symptoms may be signs of the development of Quincke's edema, a dangerous condition characterized by swelling of the tissues of the face, and in 20% of the mucous membrane of the larynx, which makes breathing difficult.

If suddenly you notice anxiety, pallor or cyanosis of the face in the baby, combined with difficulty breathing, immediately call an ambulance and give the child any antihistamine (for children under 3 years old, ZIRTEK or FENISTIL in drops at an age dosage is preferable). If you have noted an immediate type of allergic reaction in your crumbs, in the future you should be extremely careful if you begin to cook this variety of fish for other households. Fish is, in a sense, a unique product: an allergic reaction can be triggered by its smell alone! The fact is that usually the smell of food is due to volatile low-molecular compounds, which are practically incapable of causing an allergic response. But the fishy smell is due to protein molecules and therefore can cause an allergic reaction in predisposed people.

Fish products are replaced on selected days with corresponding meat dishes. At first, it will be easier for the baby to cope with fish puree, later it can be replaced with fish puddings, fish meatballs or steam patties. At 1 year old, the baby can already be offered boiled or baked fish prepared for the rest of the family. In all cases, all bones, even the smallest ones, should be carefully removed from the fish, because the baby is not able to separate them on his own and can choke. Try not to offer fatty fish varieties to the baby, as they can cause intestinal upset. Fish broths do not use in baby food until about 3 years old: they are too saturated with extractive substances, which are unnecessary stimulants for the immature digestive system of babies, and especially valuable properties however, do not differ. Also, children under 3 years old are not offered caviar and seafood, as dishes with a high allergenic potential.

Culinary Secrets

* It is better to thaw frozen fish in salt water (8-10 g of salt per 1 liter of water): this reduces the loss of minerals that is inevitable during defrosting. It is generally not recommended to completely defrost the fillet. Slightly thawed fish is washed in cold water and subjected to heat treatment.

* Fish cooked whole or in large pieces is always tastier and juicier. The less liquid is taken for cooking, the better the result will be. Steamed fish retains the greatest amount of nutrients.

* Many chefs recommend poaching as the main way to cook fish, primarily sea and ocean fish. This is the name of boiling fish in a small amount of water with certain flavoring additives - butter, lemon juice, herbs and spices (onions, carrots, parsley or celery root, dill, bay leaf). In this case, the loss of valuable nutritional properties reduced to a minimum, and the taste of the fish is greatly enriched and ennobled. Only "red" fish is often cooked without spices. Seasoning time for portioned pieces - 10-15 minutes, for large fish - from 25 to 45 minutes.

* When cooking or poaching, it is better to lower the fish into already boiling water, and then immediately reduce the heat. Fish cooked over high heat boils and becomes tasteless.

Making a choice

For cooking, subject to tolerance, it is better to use sea ​​fish: it is rich in iodine, necessary for the functioning of the thyroid gland. In addition, it is believed that freshwater fish “collects” salts of heavy metals, which can pollute the waters of rivers and lakes. best grade from freshwater, worthy of a little gourmet, trout is considered.

Any fish is especially tasty in winter and spring, until it spawns. If you buy a whole fish, pay attention to its freshness. Fresh fish have clean, bright red gills, bulging and bright eyes, even shiny scales. The appearance of mucus in the gill slits, a film on the eyes, dull or sometimes desquamated scales cast doubt on the quality of the product. Chilled fish is stored in the refrigerator for no more than 2-4 days. If you are used to buying frozen fish, you should know: properly frozen carcasses make a ringing sound when tapped, the external signs of freshness of frozen fish are the same as those of chilled ones. The flesh of a freshly frozen fish in a section is white or pale pink in color, and that of a second-time frozen fish is of a darkish color. It is recommended to store frozen fish in the refrigerator for no more than 2-3 days, and after defrosting, use it immediately. Incorrect storage of fish is indicated by dents on the carcass, the yellowness of rancid fat and its smell.

For feeding children, you can also use special canned children. Most often, fish is produced not in its pure form, but as part of fish and vegetable and sometimes fish and cereal dishes. Vegetables help to enrich the final product with dietary fiber, which is poor in fish, which significantly increases the biological value of the dish. For the manufacture of children's canned food, sea (cod, hake, pollock, salmon) or river fish (perch, trout) are used. Usually it is from 10 to 30% of the mass of the product. Potatoes are used as a vegetable component, cauliflower, broccoli, carrots, zucchini, pumpkin, green pea, beans. From cereals, canned food includes rice, pearl barley, buckwheat, semolina, corn, oats. sometimes canned fish dishes along with a small amount of fish oil, they also contain vegetable oils - olive, sunflower, soybean, corn, rapeseed, and sometimes animal fats - butter.

For improvement palatability final dishes add herbs and spices. Ascorbic acid may be added as a preservative.

Cooking fish dishes at home

Fish puree

Fish fillet (without skin) - 60 g,

milk and vegetable oil- 1 hour spoon.

Boil the fillet in a small amount of water for 15-20 minutes, cool, pass through a meat grinder or beat in a blender, after removing all the bones. Add milk, butter, salt, mix well and bring to a boil over low heat.

Steam fish soufflé

Fish fillet - 100 g,

milk - 25 g,

flour - 3 g,

egg - 1/3 pc.,

butter -5 g.

Boil the fish fillet, remove all bones. Pass through a meat grinder with a fine grate, add thick milk sauce(boil milk with flour for 5-8 minutes), butter, egg yolk, mix, carefully add beaten egg white into minced meat. Put the mass into a greased form and bring to readiness in a water bath under the lid for 15-20 minutes.

fish pudding

Fish fillet - 100 g,

potatoes - 1/2 pc.,

oil - 2 teaspoons,

milk - 2 tbsp. spoons,

egg - 1/4 pc.

Boil the peeled potatoes until fully cooked, drain the water, mash with a wooden pestle so that there are no lumps, and dilute with milk. Boil the fish in salted water, separate all the bones. Finely chop the pulp, mix with potatoes, lightly salt, add melted butter (1 teaspoon), egg yolk and egg white whipped into a thick foam. Grease the form with oil, put the mass into it, close the lid, put on water bath and cook for 20-30 minutes.

fish meatballs

Fish fillet - 60 g,

wheat bread - 10 g,

yolk - 1/4 pc.,

water - 10 ml,

vegetable oil - 4 ml.

Fish fillet (for example, cod) free from bones, pass through a meat grinder with a piece of bread soaked in water, add egg yolk and vegetable oil, mix thoroughly. Form balls from the resulting mass, place in a bowl half-filled with water, and cook over low heat for 20-30 minutes.

Steamed fish cutlets

Fish fillet - 80 g,

milk - 25 ml,

white bread - 10 g,

egg - 1/4 pc.

Pass the fish fillet through a meat grinder, add white bread soaked in milk, knead, again pass through a meat grinder, salt, beat the egg and knead until a homogeneous lush mass is obtained. Form cutlets from the mass, steam them, laying them on the grate of a steam pan (special grate inserts for cooking steamed dishes in ordinary pans can be purchased at the hardware departments of department stores), for 20-30 minutes.

Good nutrition is the foundation of a child's health. In order for him to grow and develop normally, his body must receive all the necessary vitamins and microelements with food. One of the leading positions, in terms of benefits, is occupied by fish - a source of protein and essential amino acids. The fish is also rich in omega-3 fatty acids, vitamins and other elements. Plus, it is 15% high-quality protein. Fish cakes are the dish that is perfect for the kids menu. They are easy to prepare, convenient to eat and very useful.

Fish cakes are simply a must on the children's table.

The benefits of fish

Fish meat is a storehouse of nutrients. For example, pollock is rich in protein, vitamins A, PP, B1, B2, B6, B9, C, E, trace elements, including iodine, copper, manganese, zinc, fluorine and macronutrients, including calcium, phosphorus, fluorine, potassium, sulfur.

Besides nutritional value The fish also has other benefits. Its use has a positive effect on human health, namely:

1. Helps strengthen teeth and bones.
2. Improves the condition of bones, nails, hair and skin.
3. Helps improve condition nervous system. Normalizes the digestive system.

In addition, certain varieties lead to:

• lowering blood sugar levels;
• normalization of the thyroid gland;
• lowering cholesterol in the blood;
• normalization blood pressure and metabolism;
• strengthening the heart muscle;
• preventing the development of rickets or anemia;
• activation of the hematopoietic process.

Fish in the child's diet

Dear reader!

This article talks about typical ways to solve your questions, but each case is unique! If you want to know how to solve your particular problem - ask your question. It's fast and free!

Fish contains many nutrients, so it is simply indispensable for a child (more in the article:)

Usually, fish meat is introduced into the diet of babies at the age of 1-1.5 years. At this time, they gradually get acquainted with the food familiar to adults. It is best to start cooking minced fish. Chewing such food will not cause any special difficulties in children. If fish is not an allergen for a child, it can be given to a one and a half year old baby no more than twice in a seven-day period. It is undesirable to combine fish and meat products. This greatly overloads the digestive system of the little one.

To cook fish cakes for young children, especially one-year-olds, you should choose varieties with a minimum fat content, for example:

• pollock;
• bearing;
• zander;
• cod;
• pink salmon;
• crucian carp;
• carp and others.

It is advisable to use a chilled product. Before passing the fish through a meat grinder, it is necessary to check and remove even the smallest bones from it.

For children, you need to choose low-fat varieties of fish

Recipes for fish cakes for children from 1 year old

Not all children like to eat fish, however delicious meatballs even the pickiest kids will love it. There are many ways to cook this dish, including steaming, in a slow cooker or in the oven. These are the most relevant options for cooking fish for baby food, since fried foods not yet desirable in the kids menu.

The first step in any recipe fish cakes for children from a year - cooking minced meat. First of all, you need to carefully sort out the fish meat and select all the bones. Naturally, doing this with large pieces is much easier. Even more simplifies the task of cooking minced meat - buying a finished fillet. Next, grind the meat in a meat grinder. Salt, an egg, bread soaked in water, onions, or other chopped vegetables such as carrots or potatoes are usually added to minced meat.

For a couple

The simplest fish cakes with potatoes

For cooking you will need the following products:

• 300 grams of fillet of white varieties;
• 4 potatoes;
• one carrot;
• one egg;
• one bulb.

Twist the minced fillet, onion, carrot and potato. Mix with egg and salt. Shape cutlets. Send to a double boiler for 20-25 minutes. Cooking time depends on the size of the cutlets. Before eating, you can pour sour cream or butter.

Quick Steam Cutlets classic recipe

For cutlets on the children's table, it is advisable to choose fish fillet seedless

• fish (hake, pike perch or pollock) - 250-300 grams;
• egg;
• a piece of loaf;
• milk - 30-60 ml;
• salt, herbs.

Skip the fish through a meat grinder. Soak the loaf in milk, salt, add the egg and spices. Mix the resulting mass with twisted minced meat and herbs. Shape the cutlets and put in a double boiler for 25 minutes.

In a slow cooker

If the house does not have a double boiler, a slow cooker will do. They often have a steaming mode, and special grates are included. The above recipes are suitable, respectively, for her. Below is another recipe.

Ingredients:

• fillet (cod, pink salmon or other) - 300 grams;
• potato;
• carrot;
• salt;
• olive oil.

Cutlets for children cannot be fried, so they must be steamed

Mix minced meat with carrots and potatoes grated on a medium-sized grater. With normal onion tolerance, you can include it. Salt. Cutlets should be formed with hands pre-soaked in olive oil, and place on a wire rack. Pour the required amount of water into the multicooker, according to the type of appliance, put the grate on top, close the multicooker, turn on the steamer mode. Cooking time - 20 minutes.

In the oven

If the household does not have both a slow cooker and a double boiler, then children fish cakes can be done in the oven. You need to take:

• fillet - 300-400 grams;
• bulb;
• milk - 30-60 ml;
• loaf - 50 grams;
• 1 egg;
• flour - 20 grams;
• greens, seasoning;
• crackers - breading.

Wash the fish and chop finely. Chop the onion and herbs. Soak the loaf in milk and squeeze. Mix these ingredients. Add eggs, flour and seasonings. The consistency is regulated by the amount of flour. After that cutlets are formed and dipped in breadcrumbs. A baking sheet should be greased with oil and put cutlets on it. Cook in an oven preheated to 190-200 ° C for about 30 minutes.

Recipes for fish cakes for children from 2-3 years old

Vegetables can be added to the cutlets, as not all children eat onions.

Chopped cutlets with corn

We will need:

• fish fillet - 200 grams;
• potatoes - 1-2 pcs.;
• canned corn - half a can.

Boil the potatoes and after it has cooled, cut it into small cubes. Also finely chop the fillet. Combine the ingredients and knead the minced meat, adding corn to it. Form cutlets and bake in the oven for 20-30 minutes.

Fish cutlets with cheese

To prepare them you will need:

• pike perch fillet - 300 grams;
• cheese durum varieties- 30 grams;
• a piece of white bread;
• ¼ onion;
• milk - 20 ml;
• the floor of the egg;
• flour for dusting.

It is important not to overcook the cutlets, as the burnt crust contains harmful substances.

Soak the bread in milk, finely chop the fish and onion. To them add not coarsely grated cheese and an egg. Form patties and sprinkle with flour. Then fry in a pan for 1-3 minutes, then continue stewing in water until cooked.

Fish meatballs with cottage cheese

Ingredients:

• cod fillet - 150 grams;
• cottage cheese - 60 grams;
• a piece of white bread;
• milk - 50 ml;
• finely chopped onion - 2 tsp;
• 1/2 egg;
• sour cream of minimum fat content - 30 ml;
• greenery.

Make minced meat from fish, onions and bread soaked in milk. Mix it with cottage cheese, beaten egg and chopped herbs. Form meatballs, send to a baking sheet and cook for 15 minutes. To make the sauce, mix sour cream and milk well. Pour the sauce over the meatballs and simmer for another 10 minutes. Many other recipes with photos can be found on the Internet and books.