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Fiskeboller – Norwegian Fish Balls


1 lb (1/2 kg) of firm white fish such as e.g. cod or/and pollock
2 eggs
1/2 – 3/4 cup (1 – 1.5 dl) milk or cream
fresh basil and garlic


Mix all ingredients in a food processor until smooth. Leave in the fridge for a while.

Bring a fish stock to the boil. (Use some you’ve kept in the freezer from a previous meal or use stock cubes.) For the dinner party version – add a glass of white wine.

Use two spoons to make the balls (dip spoons in ice water in between each ball). Slide the ball off the spoon and into the boiling stock. Boil just one at first to see how it turns out. If it falls apart, add more flour. Boil a few at a time. They are done when they are firm. Strain the stock and use as a base for the sauce.

Prepare a white sauce from a butter/flour mix and the stock. Add curry to the sauce and serve with boiled potatoes and boiled carrots.

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