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Norwegian Fish Balls (Fiskebollar)

Once this fish would have been ground in a meat grinder two times to reach the right consistency. The food processor does a good job, but don't let the fish become a puree.

  • White of 1 leek, chopped
  • 1 pound cod
  • 1/4 cup light cream
  • 2 tablespoons potato flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 1/2 cups milk
  • parsley or watercress for garnish

SHRIMP SAUCE

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup cooked shrimp, chopped
 

METHOD

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

Contributor: Marisa Viola for Diana Farrell Serbe

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