Recipe Archives->Fish->Fish Balls 01

Fish balls (Fiskeboller)

1 kilo (2 lbs) cleaned haddock, wolfish or pike
1 Tsp. salt
2 Tsp. potatoe flour or cornstarch
2 tsp. nutmeg
About 7 dl (3 c) milk

Clean fish, removing all skin and bones. Grind twice (preferably
in meat grinder) with the salt and potatoe flour or cornstarch.
Stir in nutmeg and add ice cold milk.

With a tablespoon shape large balls about 1 2 in. in diameter.
Poach them carefully in fish stock or lightly salted water for 5-10
minutes (depending on size).

Chopped (and sometimes fried) onions, leek or chives can be added
to the ground fish. Bits of bacon also.

These are traditionally served with boiled potatoes, carrots (raw
and shredded or boiled), and a bechamel sauce.

Printable version: fish-balls01.txt.