Fiskeboller
Feather-light poached fish balls in a silky white sauce, the tinned-pantry staple made from scratch.
Cultural Context & History
Homemade fish balls are a world away from the tinned version — whipped from fresh haddock and milk until airy, then poached and cloaked in a nutmeg-scented béchamel. Coastal comfort at its gentlest.
Ingredients
- 1 can fish balls, or 500 g fresh fish balls
- 2 tbsp butter
- 2 tbsp flour
- 300 ml milk
- 100 ml fish ball broth, reserved from the can
- 1/2 tsp salt, 1/4 tsp ground nutmeg, 1/2 tsp curry powder
- Boiled potatoes, grated carrot and crisp bacon bits, to serve
Recommended Tools
- Balloon whiskKeeps the béchamel silky and free of lumps.
- Heavy-based saucepanHolds a low, even heat so the sauce never catches.
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Step-by-Step Instructions
- 1
Melt the butter in a pot, whisk in the flour, and cook for 1 minute without letting it colour.
- 2
Gradually whisk in the milk and reserved broth until you have a thick, smooth sauce, then simmer for 5 minutes.
- 3
Season with salt, nutmeg and curry powder, tasting as you go.
- 4
Drain the fish balls, slip them into the sauce, and warm through over low heat for 5-8 minutes.
- 5
Serve with boiled potatoes, grated carrot and a scatter of crisp bacon.
Chef's Tip
Norwegian curry powder is mild and mellow — add it a pinch at a time until the sauce turns the faintest gold, no darker.
Chef's Tip
Keep the heat gentle once the fish balls go in; a hard boil toughens them and the sauce should stay barely trembling.
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