Norwegian Creamy Fish Balls

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock, finely minced 500g (1.1 lb) white fish fillets, such as cod or haddock, finely minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 eggs 2 eggs
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups fish or vegetable broth 4 cups fish or vegetable broth
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup heavy cream 1 cup heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Juice of 1/2 lemon Juice of 1/2 lemon

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 14g)
• Carbohydrates: 16g (Sugar: 2g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced fish, breadcrumbs, eggs, parsley, nutmeg, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small balls, about 1 inch in diameter.
3. 3.
   In a large pot, bring the fish or vegetable broth to a gentle simmer. Carefully add the fish balls to the simmering broth and cook for about 10 minutes, or until they are cooked through and firm.
4. 4.
   Remove the fish balls from the broth using a slotted spoon and set aside.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
6. 6.
   Gradually whisk in the fish broth, followed by the heavy cream. Continue whisking until the sauce thickens and becomes smooth.
7. 7.
   Stir in the fresh dill and lemon juice. Season with salt and pepper to taste.
8. 8.
   Gently add the cooked fish balls to the sauce and simmer for an additional 2-3 minutes to allow the flavors to meld together.
9. 9.
   Serve the Norwegian Creamy Fish Balls hot, accompanied by boiled potatoes and steamed vegetables.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are finely minced to achieve a smooth texture for the fish balls.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.
• Dill — Fresh dill adds a vibrant flavor to the dish. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• To achieve a smoother texture for the fish balls, you can pass the minced fish through a food processor.
• For a burst of freshness, squeeze some additional lemon juice over the fish balls before serving.
• If you prefer a thicker sauce, you can increase the amount of flour in the recipe.
• Experiment with different types of fish, such as salmon or trout, to add variety to the dish.
• Leftover fish balls can be refrigerated and enjoyed the next day, either reheated or cold in salads or sandwiches.

Serving advice

Serve the Norwegian Creamy Fish Balls hot, spooning the creamy sauce generously over the fish balls. Garnish with a sprig of fresh dill for an added touch of elegance.

Presentation advice

Arrange the fish balls on a platter, drizzling the creamy sauce over them. Place a few boiled potatoes and steamed vegetables alongside the fish balls for a visually appealing presentation.