Pick apart the cooked fish fillet and set aside.
In a large baking bowl, soak the bread slices in 220 ml of milk and mash to a pulp or in the hand mixer form.
In a medium frying pan, sauté onions in butter until soft.
Add pepper, flour, salt, and mustard powder.
Add 80 ml of milk and stir. Remove from the heat.
Mix the crushed bread with the chopped gherkins, their juice and the chopped fish.
Form the dough into balls in the palms of your hands, dip in beaten egg and roll in matzo meal or breadcrumbs.
Fry in hot oil until golden brown.
Serve the fish balls with tart yogurt.
(For Passover, these fish balls are prepared with matzo meal.
) These fish balls make an excellent entrée to roast lamb, beef or possibly poultry. Serve as a light snack with vegetable soup and cold beet yogurt drink.
(For many thousands of years, boneless fish balls have been a Sabbath specialty. This ancient recipe comes from the Ethiopian Jews, who derive their lineage from the union between King Solomon and the Queen of Sheba. – 1 Kings 10:1 13.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!