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Norwegian Fish Balls

deasia's picture
  Haddock 1 Pound
  Egg whites 2
  Heavy cream 1 Cup (16 tbs)
  Cornstarch 1 Teaspoon
  Salt To Taste
  Nutmeg 1⁄8 Teaspoon
  Bay leaf 1
  Lemon slices 2

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.
Keep hot.
Serve with a savory parsley, tomato, or Hollandaise sauce.Makes 6 servings.

Recipe Summary

Side Dish

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