Fish Nuggets
Norwegian Fiskeboller


What are Fish Nuggets Norwegian Fiskeboller? (above)

They look like dumplings, so you could probably call them fish dumplings or fish nuggets - but they are really Norwegian Fiskeboller.
To make this tasty meal, you can use cod, haddock or pollock.

Most of us, don't eat enough fish, so this is a delicious way to include more of this healthy seafood in our diet.

Most of the time, I add shrimp to the sauce for both flavor, texture, and color. Sometimes I add cooked carrots and broccoli to the Fish Nuggets - Norwegian Fiskeboller and serve it as a side dish.

How to make Fish Nuggets/Norwegian Fiskeboller

Remove bones and skin.
Cut into strips.
Rinse and dry with paper towels.
Sprinkle with 1 teaspoon salt and process in the in
food processor until you have
a firm consistency.
Separate eggs (retain egg whites)
Add yolks, cream, milk and
cornstarch intermittently.
Add white pepper, chives and nutmeg
Hand whip egg whites and fold into the batter
1 lb haddock fillet
Fresh or frozen shrimp, optional
1 scant cup (2 deciliter)
half and half cream
1 scant cup milk
2 eggs
1 tablespoon cornstarch/potato flower
1-teaspoon seasalt for water pot
1 teaspoon ground sea salt for batter
1/4-teaspoon white pepper
1/8-freshly grated nutmeg
1/4 teaspoon fresh chives,
finely chopped
1-teaspoon salt for boiling
water in a stock pot.

More info about how to make Fish Nuggets, Norwegian Fiskeboller.

Bring salted water (1 teaspoon salt) to boil in a wide pot and reduce the water from boiling to medium heat.

Make a Test Fish Nugget or would you rather call it Norwegian fiskeboller?
First, place 1 tablespoon of batter/mixture into the pot for 5-7 minutes or until the fish nugget is cooked.

If the fish nugget, Norwegian fiskeboller is not firm enough and falls apart add cornstarch or potato flour as needed to the batter.

Also, add salt and pepper if needed.

If you desire larger size fish nuggets/fiskebolle, use a larger spoon to form them. Cook for 10 minutes or until it is done.

The fish nuggets/Norwegian fiskeboller will freeze well. I usually freeze them in some of the fish stock they were cooked in. You can use all or some of that stock when you make the cream sauce.

Freeze the leftover stock to use later for when you make seafood bisque or fish soup. The stock will taste delicious in your soups and/or seafood sauces.

If you want a real quick meal, open a can of Norwegian Fiskeboller and make a white sauce.

A serving option is to make a curry sauce although I usually serve fish nuggets Norwegian fiskeboller in a cream sauce(Bechamel Sauce) with shrimp along with colorful vegetables, which makes this an appetizing and tasty dinner.

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