Chifteluīe cu Ştiucă
(Trout Meatballs) Recipe

Origin: Romania Period: Traditional

Ingredients

1 whole trout, cleaned, gutted and scaled
1 small onion
1 parsnip, peeled and cored
1 carrot, peeled
1/2 bunch parsley, washed
2 potatoes, washed
2 eggs, beaten
4 tbsp flat-leaf parsley
oil for frying

Chifteluīe cu Ştiucă
(Trout Meatballs) Preparation:

Method:

Carefully fillet the trout then remove any pin bones and mince the meat together with the vegetables. Season the mixture with salt and black pepper then stir-in the parsley and eggs. Bring the mixture together with your hands then roll small portions of the mixture between your hands to form small round meatballs.

Heat a little oil in a pan and use to fry the trout meatballs until browned all over and cooked through. Allow to cool to room temperature and serve.

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