Norwegian Fiskeboller with White Sauce and Peas
These soft, pillowy fish dumplings are served in a creamy white sauce, complemented by sweet peas — a comforting taste of Norway.
Preparation
Get these tasks done before you start cooking.
Preparing the Fish Dumplings
- 1
Cut and blend cod
Cut the cod fillet into small pieces and blend until smooth.
- 2
Combine ingredients
Add milk, eggs, flour, salt, and pepper to the fish and blend until well combined.
- 3
Rest the mixture
Let the mixture rest in the refrigerator for 30 minutes.
Tip: Ensure the fish mixture is smooth to avoid lumpy dumplings.
Preparing the White Sauce
- 1
Melt butter
In a saucepan, melt butter over medium heat.
- 2
Cook flour
Stir in the flour and cook for 1-2 minutes until lightly golden.
- 3
Whisk in milk
Gradually whisk in warm milk, continuing to stir until the sauce thickens. Season with salt, white pepper, and nutmeg.
Tip: Gently simmer the sauce to avoid separation.
How to Make Norwegian Fiskeboller with White Sauce and Peas
Total time: 2 h · Yields 4 servings
- 1
Simmer the Fish Dumplings
Form small spoonfuls of the fish mixture and gently drop them into simmering salted water. Cook until they float.
- 2
Prepare the Peas
In a skillet, melt butter, add peas and a pinch of salt, and sauté until tender.
- 3
Combine Ingredients
Transfer cooked fish dumplings to the white sauce and gently combine over low heat.
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