Fish balls
Fish balls in white sauce
Ingredients · Servings 4
- 800g fish
- 1 ss salt
- 2 tablespoons potato flour
- 0.75 tsp ground pepper
- 2 eggs
- 2 dl cream
- 2 dl milk
- potatoes
- 3 tablespoons butter
- 2.5 tablespoons wheat flour
- 1 tablespoon curry powder
- 2 dl cooking stock
- 4 dl milk
- salt and ground pepper
- shrimp
- broccoli
- carrot
Method · 1 h
- Cut the fish into small pieces.
- Process the fish and salt until smooth in a food processor. Mix in the flour and pepper and mix well. Add the eggs, one at a time, and gradually add the milk and cream (in a thin stream) while the machine is running. Stop halfway through so that all the liquid is well incorporated into the mince before continuing (if not, the mince may separate). Scrape down the sides of the mince if necessary. The mince should be smooth and firm.
- Bring 2 liters of lightly salted water to the boil in a saucepan. Form the stuffing into nice balls (use damp hands or two tablespoons) and simmer the balls for about 15 minutes, turning them a couple of times along the way.
- Melt the butter for the sauce in a saucepan. Add the curry and let it sizzle a little while stirring. Whisk in the flour and dilute with cooking stock (whisk constantly to avoid lumps). Dilute with the milk and let the sauce simmer for 5 minutes. Season with salt and pepper. If the sauce seems very thick, you can add a little more stock or milk. Place the fish balls in the sauce and let them cook until ready to serve.
- If you want shrimp in the sauce, add them just before serving so that they are just warm without becoming chewy. Sprinkle with a little extra curry powder, and garnish with chopped herbs such as chives or parsley and a few small butter-steamed broccoli florets.
Homemade fish balls are a dish you'll be proud of when the food is on the table. Pollock, haddock or ling are great for stuffing, but it's best to use fresh fish and make sure it's cold from the fridge when you start. Why not give your balls a little personality by adding extra spices or herbs to the stuffing? Top with shrimp or crispy bacon, or maybe both, like a kind of surf'n'turf ball? Tip: Bake a small test ball/cake of the stuffing so you can adjust the taste if necessary. In addition to salt and pepper, you can season the stuffing with a little nutmeg or cayenne pepper. It's also very good to mix some chopped herbs such as chives, parsley, chervil, dill and tarragon into the stuffing.
