Mecklenburg-West Pomerania only became a province in 1990 – the biggest island in this young province is Rügen with it’s chalk cliffs and fertile soil – typical of the province and the reason why these islanders were quite self-sufficient for centuries with an economy driven by the fishermen and smallholders. Eel, Perch and cod feature regularly on the local menus and their Fischklopse are a thing of beauty, (very) often washed down by elderflower wine, sloe wine, a huge variety of liqueurs and also spirits like Rügengeist

– a killer shot made from grain spirit and herbs. Below our recipe for Mecklenburg Fish balls:

Ingredients

• 500g fish fillets
• 2 eggs
• 1 onion, finely chopped
• 1  unwaxed lemon, grated zest only – beware of the white pith as it’s bitter
• 100 g breadcrumbs
• Sea salt and freshly ground white pepper to taste
• 1 tsp ground nutmeg

Method

• Mince the fish fillets and combine with the eggs, the onions and the breadcrumbs before seasoning with  the zest, the nutmeg and salt and pepper to taste.
• Shape into small balls and then fry in batches.