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Norwegian fish balls in white sauce (fiskeboller)

Norwegian fish balls in white sauce (fiskeboller)

Soft homemade haddock fish balls in a nutmeg white sauce with carrots and potatoes: gentle, comforting Norwegian family food.

50 min
total
4
people
481
calories per serving

Per serving

39 g
Protein
57 g
Carbs
9 g
Fat

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Ingredients

4
  • 600 g
    Haddock
  • 25 g
    Potato starch
  • 1 pc
    Egg
  • 650 ml
    Semi-skimmed milk
  • 1 pinch
    Nutmeg
  • 25 g
    Flour
  • 20 g
    Butter
  • 800 g
    Potato
  • 400 g
    Carrot
  • 15 g
    Parsley
  • 0.8 tsp
    Salt
  • 1 pinch
    White pepper ground

Allergens

fisheggsmilkgluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Blend the haddock with salt, potato starch, egg and nutmeg, adding 250 ml cold milk gradually, until smooth.

  2. Shape balls with a wet spoon and poach them 8 minutes in barely simmering water. Boil the potatoes and carrots.

  3. Make a roux with butter and flour, whisk in 400 ml milk, simmer until thick, season with white pepper and warm the fish balls in the sauce. Scatter with parsley.

Chef's tips

  • •Keep everything cold while blending; the fish balls turn out lighter.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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