Fishballs

The plain dish... In perfect harmony between white and yellow

The best brand, Vesteraalen

Fishballs is my favorite dish in the world.... I just love it, and yesterday I made the dish when I got home from work.


And the dish consist mostly of balls made from fish, milk, potato starch and salt. Add some potatoes and of course a thick white sous.... And the evening is perfect, just perfect :)

You could make the balls yourself, but I prefere to by the very good quality balls from Vesteraalen, but here is the recipies if you want the challenge of making them yourself, but remember the "Thick homemade white sous is the best" and it will only take you 4-6 minuttes to make the sous.

Preparation: (If you make the balls yourself)
Remove bones and skin.
Cut into strips.
Rinse and dry with paper towels.
Sprinkle with salt and grind in
food processor until you have
a firm consistency.
Sparate eggs (retain egg whites)
Add yolks, cream, milk and
cornstarch intermittently.
Hand whip egg whites.
Add to mixture with the white pepper

A nice variation with brocoli and curry sous

Bring water to boil in a wide pot and reduce to medium heat.

Place 1 tablespoon mixture into pot for 5 minutes to test if you need more salt and pepper. For larger size nuggets/boller, use a larger spoon for forming. Cook for 10 minutes. Will freeze well. I usually freeze them in some of the fish stock I cooked them in and use that stock to make a cream sauce.

If you want a real quick meal, open a can of Norwegian Fiskeboller and make a white sauce.

Serving curry sauce or plain cream sauce with shrimp and colorful vegetables makes this a very appetizing and tasty dinner.

Ingredients:
1 lb haddock fillet
Shrimp (optional)
1 scant cup (2 deciliter)
half and half cream
1 scant cup milk
2 eggs
1 tablespoon cornstarch
1-teaspoon salt
1/8-teaspoon white pepper