26/05/2006

Traditional Icelandic fish balls - Fiskibollur

Fish balls are one of the many ways in which Icelanders like to cook fish, and the recipes are numerous. When I was little I loved to eat fish-balls in pink sauce (see recipe below), mostly because of the colour of the sauce.

1 large fillet white fish (cod, haddock and saithe are traditional), skinned and boneless
1 medium onion
2/3 cup flour
1/5 cup potato starch (use cornstarch if potato starch is not available)
1 1/2 tsp salt
2 eggs
milk, as needed

Finely chop or grind the fish fillet and onion. Mix together in a bowl (or just throw both ingredients into a food processor and let it do the work). Add the dry ingredients, mixing well. Add the eggs and then the milk. The fish-dough should be just thick enough to stick together when you form it into balls. Form small balls with two tablespoons or use your hands. Fry in oil or butter over medium heat, until browned and cooked through. Serve with fresh salad and potatoes. Ketchup also goes well with fish-balls.

-If you must have some sauce on your fish-balls, serve with melted butter, brown gravy or cocktail sauce , or make pink sauce.

These are two ways to make pink sauce:
-1. Make basic white sauce and add ketchup until it turns pink.
-2. When the fish balls are just about done, add 250 ml. water to the pan. Take 1 1/2 tbs. flour and 100 ml. water or milk and mix into a smooth paste. When the water in the frying pan boils, add the flour paste and stir well. Add 1 tsp fish stock powder and 2 tbs. ketchup or tomato sauce. Cook for 5 minutes.

1 comment:

Anonymous said...

Hi! Just wanted to Thank You for the help making my comfort dinner tonight. I'm first generation on my Mom's side born in the states. She was born and raised in Bolungarvik, so fiskibollur was a staple with her and my Amma.
I used some catfish that my son brought home and it turned out wonderfully. The only thing I added was a bit of bakind powder, because that's how Amma did it.
Can't wait to try some more recipes. I'll let you know how it goes. Bless, Bless!!
Linda Gugga