I don't have to tell anybody about the benign features of fresh fish. But it can be a hard ingredient of dishes, especially for children. I don't know from where this animosity to fish comes from. Maybe because of the bones? I don't have to persuade my children to eat fish, but it is indeed the case that fish that you have to work hard to eat aren't their favourite. But every child likes chops. So we will use them to smuggle some fish onto the kids' menu.

Today I went a step further. I added broccoli and millet groats to chops. You may ask: did anybody guess the ingredients? There was no time for that. They disappeared from the plate too fast for anybody to think about it.

Ingredients:
500g of trout without the skin and bones
half a bunch of broccoli
50g of dry millet groats
1 onion
1 teaspoon of butter
1 egg
salt and pepper
lemon
breadcrumbs and oil for frying

Blanch the broccoli and chop it. Dice the onion and fry it in the butter until it is golden. Boil the millet groats in salty water. Mince the fish. Add the broccoli, onion, millet groats and egg, add salt and pepper to taste and stir thoroughly. Form small balls with the fish mixture, dredge with the breadcrumbs and fry in the oil until they are golden. Sprinkle with some lemon juice before serving.

Enjoy the meal!

Try also:
Rainbow trout with mustard sauce, courgette and pot barley
Fish frikadelles with spinach and chickpeas.
Trout with basil pesto – an easy and surprisingly delicious dish