Danish Fish Balls

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 1 lb fish fillet, skinned and minced finely (cod, sole, whitefish)
• 2 teaspoons salt
• 1 pinch pepper
• 5 tablespoons plain flour or 5 tablespoons potato flour
• 2 ounces butter
• 2 eggs
• 1 -1 1/2 pint light cream

Recipe

• 1 mix seasoning with the minced fish and the flour.
• 2 beat the mixture very well and integrate the butter.
• 3 add eggs one at a time.
• 4 gradually add the liquid.
• 5 if the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
• 6 check your seasoning.
• 7 shape the farce into round balls using 2 spoons dipped in hot water.
• 8 bring about 2 pints of salted water to a boil.
• 9 cook one ball to check the consistency.
• 10 add more egg if the ball is too soft, or cream if it is too stiff.
• 11 if the ball is right cook all the balls, they only take a minute to cook and float when done.
• 12 serve as an appetizer, use in the danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.