1 1/2 lbs mild white fish – cod, haddock or tilapia cut into small pieces
- 240ml heavy cream
240ml light cream
Add the fish to a blender a little bit at a time, adding a bit of the cream as needed to puree the mixture. Blend at high speed, scraping down the sides of the bowl as necessary, and continue adding fish and cream until all of both have been blended into a smooth purée.
Place the purée into a large bowl and add:
- 2 teaspoons salt
1 1/2 Tablespoons cornflour
Beat the mixture until it’s light and fluffy. Place in the fridge for 30 minutes or more.
Remove from the refrigerator and use two spoons to form it into 1-inch balls. Place them on waxed paper and refrigerate until you’re ready to cook them. Simmer the balls a few at a time in salted water or fish bouillon, until firm.
Serve in a cream sauce, made with about 24 ml (8fl.oz) fish bouillon or the simmering liquid and 240 ml (8fl.oz) of cream.
Makes about 60 fiskbullar
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