Mince leek and cod in
food processor until it forms a paste. Do not puree.
Transfer to a mixing
bowl. Stir in cream. Add potato flour, salt, pepper and nutmeg. Beat together
for 5 to 10 minutes, or until mixture is very smooth.
Roll mixture into evenly
sized balls. They can be as large as meatballs if this is a main course,
or shaped half that size for an appetizer.
Bring milk almost to
boiling point. Lower heat and spoon in fish balls, one at a time, with
a large slotted spoon. Cook, uncovered, over low heat for 10 - 15 minutes.
Transfer to a platter, reserving liquid, and keep warm in unheated oven.
SAUCE: Melt butter in
a saucepan. Whisk in flour and cook over low heat for one to two minutes,
or until flour begins to color. Remove from heat and stir in 1 cup of
the liquid reserved from fish balls. Simmer over low heat until liquid
thickens. Stir in the shrimp. Cook another two minutes.
Remove fish balls from
oven. Pour on shrimp sauce. Garnish with parsley or watercress.
Serves 4 - 6
This recipe from www.inmamaskitchen.com
Viola for Diana Farrell Serbe