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.
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 food in our diet.

At times, I add shrimp to the sauce for both flavor, texture and color.

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, cream, milk and
cornstarch intermittently.
Hand whip egg whites.
Add to mixture with the white pepper.
1 lb haddock fillet
Shrimp (optional)
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

Bring water to boil in a wide pot and reduce to medium heat. Place 1 tablespoon mixture into the pot for 5 minutes to test if you need more salt and pepper. For larger size nuggets/boller, use a larger spoon for forming. 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 a 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.

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