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Browned fish balls with piquant sauce

Fish balls are lightly browned in butter and served on peas or celery with a sauce of butter, flour and fish stock, flavoured with smoked roe or tomato purée and leek greens. From Erken's Stor kokebok (1949), p. 153.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 153 (falt i det fri)

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About the dish

A quick way to lift tinned or ready-cooked fish balls. The sauce gets its piquant taste from smoked roe or tomato purée.

How to make it

  1. 1

    Brown the fish balls

    Lightly brown the fish balls on all sides in butter.

  2. 2

    Make the sauce

    Melt butter and stir in the flour. Add the fish stock and a little milk in the usual way and cook to a smooth sauce.

  3. 3

    Season

    Add smoked roe or tomato purée to taste, and the snipped leek greens.

  4. 4

    Plate up

    Lay the fish balls on a dish with either green peas or celery. Pour a little sauce over and serve the rest separately, with boiled potatoes.

Changes from the original

Measures are modernised (dcl. to dl, spiseskje to tbsp). The amounts of milk, roe, tomato purée, leek greens, peas and celery are not given in the original and have no numbers.

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Frequently asked questions

Can I use tinned fish balls?
Yes, the recipe calls for 1 tin of fish balls, or 18 cooked ones.
What gives the sauce its piquant taste?
Smoked roe or tomato purée, together with snipped leek greens.
What is it served with?
The balls go on peas or celery, with boiled potatoes served alongside.

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