Legendary Dishes | Fiskibollur (fish fillet mince)

DENMARK | ICELAND | NORWAY | SWEDEN

Making a mince from fresh fish fillets is a very old tradition in northern Europe, particulary in Denmark, Iceland, Norway and Sweden. The recipe is essentially the same across Scandinavia, the modern Icelandic version owing more to the Danish tradition than Iceland’s own rich fish culture.

Cod and haddock are usually the choice of fish, but any fleshly white fish is suitable. Using salmon is a relatively young addition to the tradition.

In the countries that share a coastline with the Baltic sea, the mince is combined with cream and grits/manna croup and formed into breaded cakes, baked in the oven.

The mince is also made into a mousse or purée.

Eggs and milk add lightness to the mince when it is used to make fish balls.

Fiskefarse (poached fish balls)

This is the Norwegian version.

600 g fish fillets (cod, haddock, pollack, salmon, whiting), minced
150 g onions, chopped small
125 ml milk
2 eggs, beaten
75 g potato starch/baking flour or half and half
Salt, pinch
Pepper, pinch
Sunflower oil, for frying

Combine the fish and onions, stir in the eggs and milk, followed by the flour, starch and seasonings. Shape into balls. Preheat oven to 160°C. Fry in oil over a medium heat until golden brown. Place on a greased baking tray, bake in the oven for 15 minutes.

Fiskefars (poached fish balls) 

This is the standard Danish version.

2 litres fish stock
600g fish fillets (cod, haddock, hake, pollack, salmon, whiting)
200 ml milk
150 g onions
50 g potato starch
1 egg
1 egg white
15 ml sunflower oil
10 g dill, for garnish
1 tsp Danish curry powder 
Salt, pinch
Pepper, pinch
4 lemons, quartered

Use the large blade in a food processor to blend the fish and onions. Transfer mixture into a large bowl, combine with the egg, flour, milk and oil. Fold in the egg white. Season with curry powder, salt and pepper. Shape into walnut sized balls. Using a spoon drop into a large pot of boiling fish stock, turn heat to low. When the balls float to the surface they are ready. Serve with lemon wedges, garnish with dill.

LEGENDARY DISHES


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