Norway > Recipes > Fish > Fiskeboller

Canned fish balls is a popular Norwegian food that can be used in fish soups or as a meal onto itself, served in a white sauce with boiled potatoes and boiled carrots. The following suggestions on how to make a good white sauce for your fish balls was found on a can of Vesterålens Fiskeboller:

GOOD FISH BALLS DESERVE A GOOD SAUCE

So make your BASIC WHITE SAUCE like this:

Melt 1 spoon of butter, stir in 2 spoons of white flour and let it simmer 1 to 2 min. Add little by little the stock from the can and about 4 dl milk. Stir vigerously and boil for 5 min. Add roughly 1 tea spoon of salt. Heat the fish balls in the sauce. Add chopped parsley, dill, or chives.

VARIATIONS:

If desired, try adding to 1 portion of basic white sauce either 2 to 3 spoons of tomato paste, 1 to 2 spoons of capers, 1/2 to 1 tea spoon of curry, 1 tea spoon of mustard, or 1 spoon of mayonnaise.

PRAWN SAUCE:

1 portion basic white sauce, 50 to 100 g pealed prawns, 1 to 2 spoons of cream. Roughly 1 spoon dry wine, lobster color.