Fish Trip Cafe

1 tablespoon white wine

1 tablespoon plain flour

200ml beef stock

100ml double cream

Salt and pepper

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Heat some olive oil in a frying-pan and saute the finely chopped onion over medium heat until golden brown. Set aside.

Place the minced beef, minced pork, sauteed onion, egg, milk, breadcrumbs, chopped dill, salt, pepper and nutmeg in a bowl and mix well with hands.

Form the mixture into smallish meatballs.

Heat the oil in a frying pan, fry the meatballs over medium heat for 10 to 15 minutes, turning occasionally, until golden brown.

Remove the cooked meatballs from the frying-pan and spoon away excess oil from the frying-pan and then melt the butter, add the flour and stirring until smooth. Add the white wine and bling to the boil, then add the beef stock, double cream and bring to the boil. Turn the heat down to low and continue to stirring until the sauce has thickened. Season with salt and pepper.

Return the meatballs to the frying- pan and coat with the sauce.

Serve with mashed potatoes and lingonberry jam, garnish with some chopped dill.