Dish

Fiskeboller

Fish Balls

Fiskeboller is made by combining ground fish with flour, milk, and eggs to form a dough. The dough is then shaped into balls and poached in a broth made with fish stock and cream. The resulting fish balls are served in a creamy white sauce flavored with butter, onions, and white pepper. The dish is typically served with boiled potatoes and lingonberry jam.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Fiskeboller has been a staple of Norwegian cuisine for centuries, and is often served at festive occasions such as Christmas and Easter. The dish is also popular in other Scandinavian countries, such as Sweden and Denmark.

Dietary considerations

The dish is high in protein and low in fat, but may be high in sodium due to the use of fish stock. It is not suitable for those with fish allergies or sensitivities.

Variations

Variations of the dish may include the addition of carrots, peas, or other vegetables to the sauce. Some recipes may also call for the use of different types of fish, such as salmon or cod.

Presentation and garnishing

Fiskeboller is traditionally served in a deep bowl, with the fish balls arranged in a circular pattern and the sauce poured over the top. The dish is often garnished with chopped parsley or dill.

Tips & Tricks

To achieve the perfect texture for the fish balls, it is important to mix the dough gently and not overwork it. Be sure to use fresh fish and high-quality fish stock for the best flavor.