Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Thaw them completely in the refrigerator and pat them very dry with paper towels before processing.
LUNCH
Norwegian Fish Balls (Fiskeboller) with White Sauce and Potatoes
Enjoy a taste of Norway with these classic fish balls, known as Fiskeboller. Made from tender white fish, they are gently poached and served in a creamy white sauce alongside simple boiled potatoes for a comforting and authentic meal.
HOW TO MAKE IT
Let's cook.
01
Cut the fish fillets into 1-inch pieces. In a food processor, combine the fish, 1/2 cup cold milk, 2 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon white pepper. Process until a smooth paste forms, scraping down the sides as needed.
02
Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Using two spoons, form the fish mixture into oval-shaped balls, about 1.5 inches long. Carefully drop them into the simmering water.
03
Poach the fish balls for 8-10 minutes, or until they float to the surface and are cooked through. Do not overcrowd the pot; cook in batches if necessary. Remove with a slotted spoon and set aside.
04
While the fish balls are poaching, place the peeled and quartered potatoes in a separate pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
05
For the white sauce, melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute, stirring constantly, to form a roux.
06
Gradually whisk in 2 cups warm milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens, about 3-5 minutes. Season with 1/4 teaspoon nutmeg, salt, and white pepper to taste.
07
Gently add the poached fish balls to the white sauce and let them warm through for 2-3 minutes. Serve immediately with the boiled potatoes.
About This Recipe
Enjoy a taste of Norway with these classic fish balls, known as Fiskeboller. Made from tender white fish, they are gently poached and served in a creamy white sauce alongside simple boiled potatoes for a comforting and authentic meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the fish balls, you can add a pinch of finely chopped fresh dill to the fish mixture. Ensure the water for poaching is simmering gently; boiling water can break the fish balls apart.
Easy Substitutions
Haddock can be substituted with cod or other firm white fish. For a richer sauce, use half-and-half instead of milk. If you don't have white pepper, black pepper can be used, though it will slightly alter the color of the fish balls.
Storage & Reheating
Leftover fish balls and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce is too thick.
Serving Suggestions
Serve with a sprinkle of fresh parsley or dill for garnish. A side of steamed green peas or carrots adds color and vegetables. Lingonberry jam or pickled beets are traditional Norwegian accompaniments that offer a delightful sweet-tart contrast. A slice of rye bread can be served to soak up the delicious sauce.
Common Mistakes
1. Over-processing the fish: This can make the fish balls tough and rubbery. Process just until a smooth paste forms. 2. Boiling the fish balls too vigorously: A gentle simmer is crucial to prevent them from breaking apart. 3. Not seasoning the fish balls or sauce adequately: Taste and adjust salt and pepper at each stage. 4. Lumpy white sauce: Ensure you whisk the flour into the melted butter thoroughly and add milk gradually while whisking constantly. 5. Overcooking the fish balls: They become dry and lose their delicate texture if cooked too long; they are done when they float and are firm to the touch.
Frequently Asked Questions
What kind of potatoes are best for serving with Fiskeboller?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well when boiled and are ideal for this dish.
Can I make the fish balls ahead of time?
You can prepare the fish paste up to a day in advance and store it in the refrigerator. Form and poach the fish balls just before serving for the best texture.
How can I make the white sauce gluten-free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend for the roux.
MORE TO KNOW
The key to perfectly tender Norwegian fish balls is not to overmix the fish paste and to poach them gently. Overmixing can make them tough, and a rapid boil will cause them to disintegrate. The texture should be delicate and smooth. If your fish paste feels too loose, you can add another teaspoon of flour, but avoid adding too much as it can make the fish balls rubbery. The traditional white sauce, or béchamel, is simple yet essential, providing a creamy, comforting counterpoint to the mild fish.
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