Norwegian Fiskeboller with White Sauce and Peas
A Traditional Scandinavian Fish Dumpling Delight
These soft, pillowy fish dumplings are served in a creamy white sauce, complemented by sweet peas — a comforting taste of Norway.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Dumplings
For the White Sauce
For the Peas
For Serving
Preparation
Preparing the Fish Dumplings
Cut and blend cod
Cut the cod fillet into small pieces and blend until smooth.
Combine ingredients
Add milk, eggs, flour, salt, and pepper to the fish and blend until well combined.
Rest the mixture
Let the mixture rest in the refrigerator for 30 minutes.
Ensure the fish mixture is smooth to avoid lumpy dumplings.
Preparing the White Sauce
Melt butter
In a saucepan, melt butter over medium heat.
Cook flour
Stir in the flour and cook for 1-2 minutes until lightly golden.
Whisk in milk
Gradually whisk in warm milk, continuing to stir until the sauce thickens. Season with salt, white pepper, and nutmeg.
Gently simmer the sauce to avoid separation.
Cooking Process
Simmer the Fish Dumplings
Form small spoonfuls of the fish mixture and gently drop them into simmering salted water. Cook until they float.
Prepare the Peas
In a skillet, melt butter, add peas and a pinch of salt, and sauté until tender.
Combine Ingredients
Transfer cooked fish dumplings to the white sauce and gently combine over low heat.
Plating & Serving
Norwegian Fiskeboller with White Sauce and Peas
Norwegian Fiskeboller with White Sauce and Peas
Plating the Dish
Arrange the tender fish dumplings on a serving plate, delicately coated with the rich white sauce, and scatter peas around for a burst of color.