Fiskeboller, literally means fish balls. This classic Norwegian dish is made from minced white fish, flour, eggs, and milk (gefilte fish of the north?). A hearty dinner staple for most Norwegians, fiskeboller are typically made from cod, haddock, or pollock caught in the ice cold ocean waters surrounding Norway. Their usually served in a thick white sauce along with steamed vegetables, usually carrots, and boiled potatoes. Eaten on their own, the fish balls have a very mild, almost bland taste, which is why a favored version calls for the addition of curry powder and shrimp to the plain béchamel sauce for an exotic twist to the dish and a more pleasing flavor. Fiskeboller are also added to fish soups and stews.
They can either be made from scratch or bought fresh or ready to eat in canned and tinned versions. In fact, the Norwegian fiskeboller brand Vesteraalens has been producing more than a million cans of this national culinary delight annually, for over 100 years.
Fiskeboller- Norwegian Fish Balls
- Large heavy skillet
- Food processor
- 1 lb White fish fillet, cod, haddock, tilapia, etc.
- 2 tsp Corn or potato starch
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Nutmeg
- 2½ cup Whole milk
- 2 tsp Curry powder
- 2 tbsp Dill
- Chop fish into chunks. Process fish to a thick paste in a food processor. Add cornstarch, salt, pepper, and nutmeg. Beat the ingredients until smooth, 5 to 10 minutes. Roll into equal size balls, large for a main course, half that size for an appetizer.Heat milk and curry powder in a skillet over medium heat and bring to just below boiling. Reduce heat to low and spoon in fish balls, one at a time.Simmer until fish is cooked through, about 10 minutes. Transfer fish balls and liquid to a platter and scatter dill over.