Recipe#10995

Title: Fish Balls 01

From: helle.paulsen@fou.telenor.no (Helle G. Paulsen) 
 Newsgroups: rec.food.recipes 
 Subject: % Fish balls 
 Date: 23 Feb 1996 06:52:15 -0700 
 Message-ID: <4ghg7v$iah@nntp.nta.no> 

1 kilo (2 lbs) cleaned haddock, wolfish or pike
 1 Tsp. salt
 2 Tsp. potatoe flour or cornstarch
 2 tsp. nutmeg
 About 7 dl (3 c) milk
 Clean fish, removing all skin and bones. Grind twice (preferably in meat 
 grinder) with the salt and potatoe flour or cornstarch.  Stir in nutmeg 
 and add ice cold milk. 
 With a tablespoon shape large balls about 1 2 in. in diameter. Poach them 
 carefully in fish stock or lightly salted water for 5-10 minutes 
 (depending on size).
  
 Chopped (and sometimes fried) onions, leek or chives can be added to the 
 ground fish. Bits of bacon also. 
 These are traditionally served with boiled potatoes, carrots (raw and 
 shredded or boiled), and a bechamel sauce.