Grilled lavaret balls à la Malax Loaf


  • 300 g Malax Loaf
  • 400 g boneless lavaret fillets
  • 3.5 dl double cream
  • 40 g fresh leached herbs (chives, parsley, chervil and dill)
  • 10 g salt
  • Black pepper according to taste

Grind the Malax Loaf into fine crumbs in a blender. Remove and set aside.
Season the lavaret fillets with salt and put them in the blender together with the herbs.
Blitz into a smooth paste and add the cream. Mix in the breadcrumbs using a scraper and season with black pepper.
Roll the mixture into small lavaret balls and grill.
Serve with e.g. lime aioli.