FISH BALLS

Contributed by Astrid Wooley, Wtjernent Lodge #7, Astoria, OR

  • 5 pounds ling cod or sturgeon [fillets]
  • 1/2 pound potato flour
  • 2 quarts milk
  • 1/4 tsp. ginger
  • 1/4 tsp. allspice
  • 1 tsp. nutmeg
  • 1/4 tsp. mace
  • 3 medium onions, ground
fish balls (fiskeboller) in sauce
  1. Grind fish five times.
  2. Add potato flour and spices [and stir].
  3. Add milk gradually, beating [by[ hand.
  4. Fry or boil by the tablespoonful.
  1. Serves 12-16 people.
  2. Can add a sauce to fish balls as shown above if desired. You might like to try the following recipe:
  3. Fish Sauce Recipe: Melt 2 Tbsp. butter in sauce pan and then stir in 2 Tbsp. flour and cook for 1 minute. Add 1–1.5 cup warmed milk or cream and stir until sauce thickens. At this point, you can either add some curry powder to make the color yellow as in photo, or instead add some shredded cheese (up to 1/2 cup as desired--experiment with type of cheese you like best or combo of cheeses). Stir sauce until cheese is meleted and incorporated. Then add juice from a half of a fresh lemon (more/less as desired. (Optionally, in place of lemon juice, use a tablespoon or two of Dry Sherry or dry white wine.)
  4. Note: canned fishballs are available from many Scandinavian food stores and make your life easier (see left additional links for a few places to obtain them online).