📝 About This Recipe
Fiskeboller i hvit saus is the ultimate Norwegian comfort food, a staple in coastal households for generations. These delicate, cloud-like fish dumplings are bathed in a silky, nutmeg-infused white sauce that perfectly balances the mild sea flavors. Traditionally served with boiled potatoes and shredded carrots, this dish offers a heartwarming taste of Scandinavia that is both nutritious and incredibly soothing.
🥗 Ingredients
Main Components
- 800 grams Fiskeboller (Fish Balls) (High-quality canned or fresh in brine; reserve the liquid)
- 2 cups Fish Ball Brine (Reserved from the can/container)
- 1.5 cups Whole Milk (Room temperature for a smoother sauce)
For the White Sauce (Roux)
- 3 tablespoons Unsalted Butter
- 4 tablespoons All-purpose Flour
- 1/2 teaspoon Ground Nutmeg (Freshly grated is best)
- 1/2 teaspoon Salt (Adjust to taste based on brine saltiness)
- 1/4 teaspoon White Pepper (Maintains the pure white color of the sauce)
Traditional Accompaniments
- 800 grams Potatoes (Firm varieties like Yukon Gold or Red Bliss, peeled)
- 4 large Carrots (Grated or finely shredded)
- 1 teaspoon Lemon Juice (To toss with the carrots)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
- 1 teaspoon Curry Powder (Optional, for a popular flavor variation)
- 100 grams Crispy Bacon (Optional, diced and fried until crunchy)
👨🍳 Instructions
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1
Start by prepping the potatoes. Place the peeled potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender.
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2
While the potatoes cook, open the containers of fish balls. Carefully drain the liquid (brine) into a measuring cup. You will need approximately 2 cups of this liquid; if you have less, supplement with fish stock or water.
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3
In a medium heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam slightly.
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4
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly to remove the raw flour taste, but do not let it brown. The roux should remain pale.
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5
Slowly begin adding the reserved fish ball brine, about half a cup at a time. Whisk vigorously after each addition to ensure there are no lumps.
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6
Once the brine is incorporated, gradually whisk in the milk. Continue to stir until the sauce reaches a gentle simmer and begins to thicken into a velvety consistency.
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7
Season the sauce with the ground nutmeg, white pepper, and salt. If you enjoy the popular Norwegian 'curry' version, whisk in the curry powder now.
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8
Lower the heat to low. Gently add the fish balls into the sauce. Be careful not to break them; use a wooden spoon to coat them in the sauce.
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9
Let the fish balls heat through in the sauce for about 5-8 minutes. Do not let the sauce boil vigorously, as this can make the fish balls tough.
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10
While the fish balls heat, grate the carrots and toss them with a squeeze of lemon juice to keep them bright and crisp.
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11
If using bacon, fry the diced pieces in a small pan until golden and crispy. Drain on paper towels.
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12
Check the seasoning of the sauce one last time. If it is too thick, add a splash more milk; if too thin, simmer for another minute.
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13
Drain the cooked potatoes. Arrange 2-3 potatoes on each plate alongside a generous portion of fish balls and plenty of white sauce.
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14
Garnish with a mound of grated carrots and a heavy sprinkle of fresh parsley. Top with crispy bacon if desired and serve immediately.
💡 Chef's Tips
Use the liquid from the fish ball container; it contains the essence of the fish and is the secret to an authentic, flavorful sauce. For the smoothest sauce, ensure your milk is not ice-cold when adding it to the warm roux to prevent clumping. If the sauce becomes too thick, simply whisk in a little extra milk or fish stock until the desired consistency is reached. Always use white pepper instead of black pepper to maintain the pristine, snowy-white appearance of the traditional bechamel. Don't skip the nutmeg—it is the signature aromatic that defines this dish's flavor profile.
🍽️ Serving Suggestions
Serve with a side of flatbrød (Norwegian crispbread) with plenty of salted butter. Pair with a crisp, dry white wine like a Riesling or a light Scandinavian pilsner. For an extra touch of sweetness, add a small spoonful of lingonberry jam on the side. Include a side of steamed green peas for extra color and a pop of freshness. A sprinkle of curry powder on top of the finished dish adds a modern, spicy lift popular in many Norwegian homes.