Danish Fish Ball
|Fish fillets||1 Pound, skinned|
|Anchovy paste||1 Teaspoon|
|All purpose flour||5 Tablespoon|
|Cream||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|White pepper||1⁄4 Teaspoon|
|Horseradish sauce||1 Tablespoon|
|White breadcrumbs||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
Soften the rolls in water.
Peel and quarter the onions.
Grind the fish, onions, capers, anchovy paste and softened rolls.
Place in a bowl and mix with the flour, eggs, cream and seasonings.
Bring 2 pints water and 1 teaspoon of the salt to the boil.
Form the fish mixture into balls and simmer for 5 minutes.
Remove and keep warm.
Melt the butter and add the milk, the remaining salt and pepper.
Beat in the horseradish sauce, breadcrumbs and lemon juice until the mixture has thickened.
Serve with the fishballs.