Ingredients
- 2 lbs cleaned haddock, wolfish or pike
- 1 Tsp. salt
- 2 Tsp. potato flour or cornstarch
- 2 tsp. nutmeg
- About 7 dl (3 c) milk
Directions
Clean fish, removing all skin and bones. Grind twice (preferably in meat grinder) with the salt and potatoe flour or cornstarch. Stir in nutmeg and add ice cold milk.
With a tablespoon shape large balls about 1 2 in. in diameter. Poach them carefully in fish stock or lightly salted water for 5-10 minutes (depending on size).
Chopped (and sometimes fried) onions, leek or chives can be added to the ground fish. Bits of bacon also.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Fish Balls