Norwegian Fiskeboller Or Fish Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Norway fiskeboller or fisk-a-ball-ahr - is an everyday meal that is quick and easy to prepare, due to tinned or canned fish balls that most Norwegians keep in a kitchen cupboard. However, if you can't buy the canned fish balls, or if you'd like to make them from scratch, here's a recipe which also includes the dinner party version. Ingredients:
1 lb (1/2 kg) of firm white fish such as e.g. cod or pollock |
2 eggs |
1/2 - 3/4 cup (1 - 1.5 dl) milk or cream |
flour - enough to bind together |
1 tsp. onion powder |
fresh basil, washed and chopped |
2-3 garlic cloves, minced |
fresh parsley, washed and chopped |
Directions:
1. Mix all ingredients in a food processor until smooth.
2. Place in the fridge and leave there for 1-1/2 to 2 hours.
3. Bring a fish stock to the boil. ( You can use either some you've kept in the freezer or use stock cubes.)
4. For the dinner party version - add a glass of white wine.
5. Use two spoons to make the balls (dip spoons in ice water in between each ball).
6. Slide the ball off the spoon and into the boiling stock.
7. Boil one at first to see how it turns out.
8. If it falls apart, add more flour.
9. Boil a few at a time.
10. They are done when they are firm.
11. Strain the stock and use as a base for the sauce.
12. Prepare a white sauce from a butter and flour mixture and the stock.
13. Add curry to the sauce and serve with boiled potatoes and boiled carrots.
14. For the dinner party version, prepare the sauce with white wine, and hold the curry.
15. Serve with broccoli, potatoes and slices of lime.
16. Serve with Pommes Noisettes as follows:
17. Ingredients:
18. 6 large Idaho potatoes, peeled and washed
19. 6 Tbsp. butter
20. salt
21. Instructions:
22. Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water as they are cut. Melt butter in a large skillet until it sizzles. Drain potato balls and add to the skillet. Sprinkle with salt, cover tightly, and cook slowly. Stir the potatoes from time to time and brown gradually. When they are done, they will be a uniform golden colour, soft and soaked in the butter. Serves 4-6
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