Norwegian Fish Balls
|Heavy cream||1 Cup (16 tbs)|
Remove skin and bones from fish.
Wash and dry on paper towels.
Cut fish into chunks; put through food grinder using fine blade, twice.
Beat egg whites until they form soft peaks; fold into fish.
Put through grinder again; turn into medium bowl.
In small bowl combine cream, cornstarch, 1 teaspoon salt and the nutmeg; mix well.
Gradually add to fish mixture, beating with electric or rotary beater.
Shape into 1-1/2-inch balls.
Meanwhile in a large skillet, place water (1-1/2- inch depth), 1 teaspoon salt, the bay leaf and lemon; bring to boiling.
Gently drop fish balls, eight at a time, into boil- ing water; simmer, uncovered, 10 minutes or until firm.
Remove with slotted spoon to serving dish.
Serve with a savory parsley, tomato, or Hollandaise sauce.Makes 6 servings.
Calories 213 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 97.9 mg32.6%
Sodium 147.4 mg6.1%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.18 g0.72%
Sugars 0.1 g
Protein 16 g32.4%
Vitamin A 12.8% Vitamin C 3.5%
Calcium 5.5% Iron 5%
*Based on a 2000 Calorie diet