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Recipe type: Entree
Fiskeboller is a Norwegian food recipe of fish balls.
  • 1 lb white fish
  • 2 eggs
  • 1⁄2 cup milk or cream
  • 3 tbsp flour
  • salt to taste
  • 3 cups fish stock
  • stock from cooking fish balls
  • 2 oz butter
  • 2 oz flour
  • 1⁄2 tsp curry powder
  • 1 cup small cooked shrimp, peeled
  • 1 cup boiled asparagus tips
  • pastry shells
  1. Mix fish, eggs, milk, flour and salt in a food processor until smooth. Chill in the refrigerator for 1 hour.
  2. Bring the fish stock to a simmer.
  3. Prepare the balls. With hands moistened in water, take spoonfuls of the mix and roll between your palms to shape into cherry-sized balls. Moisten hands before shaping each ball.
  4. Slide each ball into the simmering stock. Cook only a few at a time for about 2–3 minutes.
  5. The balls are done when they are firm. Remove and drain.
  6. To make sauce, strain the fish stock. Heat butter in a saucepan. Sprinkle with flour and stir constantly while it cooks to pale gold. Add stock, 1 tbsp at a time until a thick sauce forms, whisking constantly.
  7. Add the rest of stock, while continuing to whisk. Remove from fire and stir in curry powder.
  8. Serve with sauce in a pastry shell with shrimp and asparagus, if desired.

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