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Fish Nuggets
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What are fish nuggets Norwegian fiskeboller. They look like like dumplings, so you could probably call them fish dumplings.
You can use cod, haddock or pollock. It is all lean and healthy seafood.
Norwegian Fiskeboller (Fish Nuggets) (right)
Ingredients:
1 lb haddock fillet
1 scant cup (2 deciliter)
half and half cream
1 scant cup milk
2 eggs
1 tablespoon cornstarch
1-teaspoon salt
1/8-teaspoon white pepper
Preparation:
Remove bones and skin.
Cut into strips. Rinse and dry with paper towels.
Sprinkle with salt and grind in food processor until you have a firm consistency.
Separate eggs (retain egg whites)
Add yolks intermittently
with cream, milk and cornstarch.
Hand whip egg whites and add to
mixture with white pepper.
Bring water to boil in a wide pot and reduce to medium heat.
Place 1 tablespoon mixture into pot for 5 minutes to test if it needs more salt and pepper.For larger size boller, use a serving spoon for forming and cook for 10 minutes.
Will freeze well. I usually freeze them in some of the fish stock I cooked them in and use that stock to make the cream sauce.
If you want a real quick meal, open a can of Norwegian Fiskeboller and make a white sauce.
Serving curry sauce or plain cream sauce with shrimp and colorful vegetables makes this a very appetizing and tasty dinner.
Go to Foods of Norway after Fish nuggets Norwegian fiskeboller
