Norwegian Fish Dumplings (Fiskeboller)
3 servings
30 minutes
Fiskeboller are Norwegian fish dumplings served with white sauce and boiled potatoes and steamed vegetables. They have a very delicate texture and mild taste, so children will definitely love them!
1
For dumplings, place the fish in a food processor bowl and chop. Add salt, pepper, and starch, then milk and egg whites without turning off the processor.
- Cod: 450 g
- Salt: 1 teaspoon
- Ground white pepper: 0.5 teaspoon
- Potato starch: 1 tablespoon
- Milk: 1.3 glass
- Egg white: 2 pieces
2
In a large wide saucepan, bring water to a boil. Using two tablespoons, form 12 dumplings and drop them into the boiling water. Cook for 10 minutes at a gentle boil, then transfer to a plate and cover with foil while preparing the sauce.
3
For the sauce, melt butter in a saucepan, add flour, then pour in milk and stir. Bring to a boil and cook for 3 minutes until thickened. Season to taste.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1.3 glass
- Salt: 1 teaspoon
4
Place the fish dumplings on serving plates, drizzle with sauce, and serve.
