Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Blandaball (fish and potato dumplings)

Round dumplings of minced fish (saithe or coley), raw potato, onion and pork fat, bound with barley and groat flour and boiled in salted water. From Erken's Stor kokebok (1949), p. 125.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 125 (falt i det fri)

Be the first to rate

About the dish

Blandaball is a hearty fish dish in which potato and flour stretch the fish, and a piece of pork fat in each dumpling adds richness. The recipe uses inexpensive white fish such as saithe and coley.

How to make it

  1. 1

    Mince fish and potato

    Mince the fish and potatoes 3 times, mincing in some of the pork fat. Cut the rest of the pork into small cubes.

  2. 2

    Add onion and flour

    Blanch the onion and mince it in on the last pass. Add salt and pepper and stir in flour until the mixture is suitably firm, not too much.

  3. 3

    Shape the balls

    Form round balls and press a piece of pork fat into each.

  4. 4

    Boil and serve

    Boil the balls in salted water. Serve with melted butter or pork dripping.

Changes from the original

Measures are modernised (kg, l, g). The original gives no amount of flour, so none is given here: stir in until the mixture is suitably firm.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 125) → Modernised~72% of the text changedremovedadded
1 kg. fiskekjøtt, sei kg fiskekjøtt (sei eller kolje kolje). 1 l. opskårne l rå poteter (oppskårne). 300 gr. g flesk eller nyretalg (litt males med, resten skjæres i små firkanter). 35 gr. g løk (forvelles). salt (etter smak). pepper (etter smak). byggmel grynmel. Fisken (røres i til passe fast, ikke for mye). grynmel (røres i sammen med byggmelet). smeltet smør eller fleskefett (til servering). Mal fisken og potetene males 3 ganger. Litt Mal litt av flesket males med. Det øvrige flesk skjæres Skjær resten av flesket i små firkanter. Løken forvelles firkanter.. Forvell løken og males mal den med siste gang. Tilsettes Tilsett salt og pepper pepper, og irøres rør i mel til massen er passe fast; fast, ikke for meget. Lages til mye.. Lag runde ball; litt baller og legg et stykke flesk has i hver ball. Kokes ball.. Kok ballene i salt saltet vann. Smeltet Server med smeltet smør til eller fleskefett.

Note on Modernised

Mål er gjort moderne (kg, l, g). Mengden mel er ikke oppgitt i originalen og står derfor uten tall: det røres i til massen er passe fast.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which fish is used?
Erken specifies saithe or coley.
How is blandaball served?
With melted butter or pork dripping.
How much flour goes in?
The original gives no amount: stir in barley and groat flour until the mixture is suitably firm, but not too much.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!