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Fiskeboller i Hvit Saus

Name: Fiskeboller i Hvit Saus
Total time: 45 min
Yield: Serves 4
Cuisine: Norway
Ingredients: 400g White Fish Fillet; from 1 Egg Whites; 200ml Milk; 2 tbsp Cornstarch; A pinch Nutmeg; 1 tsp Salt; 30g Butter; 2 tbsp All-purpose flour; A pinch Parsley; 4 Potato; 2 Carrot

Main Dish

⏱ 45 min

👥 Serves 4

Difficulty ⭐

Fluffy fish dumplings simmered in white sauce — a nostalgic Norwegian home dish.

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📖 The Story Behind This Dish

Fiskeboller are fluffy dumplings made from minced cod or other white fish, a Norwegian home staple sold even in cans. They're simmered in a nutmeg-scented white sauce and sometimes flavored with boiled potatoes, carrots, or curry powder. Many Norwegians remember them fondly from childhood school lunches and family dinners.

🌆 Where it's eaten: In a small Norwegian fishing village, in a kitchen with a view of the fjord, plates of white fish balls in white sauce are set on the dinner table.

🥕 Ingredients (serves 4)

White Fish Fillet 400g
Egg Whites from 1
Milk 200ml
Cornstarch 2 tbsp
Nutmeg A pinch
Salt 1 tsp
Butter 30g
All-purpose flour 2 tbsp
Parsley A pinch
Potato 4
Carrot 2

👩‍🍳 Instructions

Blend the white fish in a food processor into a smooth paste.
Add the egg white, 100ml milk, cornstarch, nutmeg, and salt and blend further.
Bring water to a boil, lower to a simmer, drop in spoonfuls, and cook 5 minutes after they float. Reserve the cooking liquid.
Cook the flour in butter and add 200ml of the cooking liquid and the remaining milk to make a white sauce.
Warm the fish balls in the sauce and scatter with parsley.
Serve with boiled potatoes and carrots.

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