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Fish balls on a baked base

A base of egg, milk and flour is baked in a dish, and fish balls in a white sauce of butter, flour, fish stock and milk are spooned on top. 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

The book suggests the stew can be made finer with prawns, asparagus or mushrooms. The dish is served straight from the dish it was baked in.

How to make it

  1. 1

    Bake the base

    Whisk together the eggs, milk, flour and salt. Pour into a buttered ovenproof dish and bake until pale yellow in a hot oven (about 200 °C (390 °F)) for about 15 minutes.

  2. 2

    Make the stew

    Melt the butter, stir in the flour and thin with fish stock and milk to a white sauce. Season with salt. Heat the fish balls in the sauce.

  3. 3

    Serve

    Spoon the stew onto the baked base in the dish. Sprinkle with chopped parsley or chives. For a finer stew, add prawns, asparagus or mushrooms.

Changes from the original

Quantities are unchanged. 'Hot oven' is interpreted as about 200 °C (390 °F).

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Frequently asked questions

What is the base made of?
Egg, milk, flour and salt, baked for about 15 minutes.
Can I make the dish more refined?
Yes, the book suggests adding prawns, asparagus or mushrooms to the stew.

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