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Pollock balls

Erken's pollock balls (seiboller) from 1914: scraped pollock (saithe) ground four times with butter, egg, potato starch, salt and nutmeg, moistened with milk into a smooth forcemeat, formed into balls and poached for 5 minutes in boiling pollock stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 102 (falt i det fri)

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About the dish

The pollock balls belong to Erken's household-friendly pollock recipes. She emphasizes that balls and pudding are precisely the best use of pollock, since the color matters less when the fish is ground. The balls are cooked in stock made from the pollock's own scraps, in keeping with her principle that nothing should go to waste.

How to make it

  1. 1

    Mix the forcemeat

    Mix the scraped fish with the butter, potato starch, salt, egg and nutmeg.

  2. 2

    Grind and moisten

    Run the mixture through the meat grinder four times, adding the milk a little at a time during grinding until the forcemeat is smooth and supple.

  3. 3

    Form the balls

    Form round balls with two spoons or a wet hand.

  4. 4

    Poach

    Place the balls in boiling pollock stock, draw the pot off the strongest heat and let them poach gently for 5 minutes, until they are cooked through.

Changes from the original

Measurements have been modernized (grams, dl/liter, tbsp/tsp). "Potato flour" is potato starch, and "scraped fish" is specified as pollock fillet scraped free of bones and skin. The milk amount is given with a more cautious starting point, since the forcemeat should be moistened to the right firmness.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 126) → Modernised~84% of the text changedremovedadded
1 kg. skrapet fisk kg seifilet (skrapet fri for ben og skinn). 50 gr. g smør (romtemperert). 1 egg stk egg. 1 spiseskje potetesmel 1/2 teskje salt ss potetmel. 1 teskje ss salt. 1 ts muskat ca. 1/2 l. melk. Fisken blandes (revet). 8 dl melk (opptil 1 liter, spes inn etter behov). 2 l seikraft (kokt av skinn, ben og hoder). Bland den skrapte fisken med smør, mel, potetmel, salt, egg og muskat og males 4 muskat.. Kjør blandingen gjennom kjøttkvern fire ganger, spes og spe med melken litt efter og litt under malingen. Dannes malingen til farsen er glatt og smidig.. Form runde boller, legges boller med to skjeer eller våt hånd.. Legg bollene i kokende seikraft seikraft, trekk kjelen fra sterkeste varmen og småtrekker la dem småtrekke i 5 minutter. Lag kun fiskepudding og boller av seien; om den ikke minutter, til de er så kriddhvit, gjør det ingen ting for den fornuftige og sparsommelige husmor. gjennomkokte.

Note on Modernised

Mål er modernisert (gram, dl/liter, ss/ts). «Potetesmel» er potetmel, og «skrapet fisk» er presisert som seifilet skrapet fri for ben og skinn. Melkemengden er angitt med et mer forsiktig utgangspunkt siden farsen skal spes til passe fasthet.

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Frequently asked questions

How long should the pollock balls cook?
The balls are placed in boiling pollock stock and should only poach gently for about 5 minutes - they must not boil hard, or they easily fall apart.
Why should the forcemeat be ground four times?
Repeated grinding makes the forcemeat finer and more cohesive. The milk (about 1 liter) is added a little at a time during grinding, so that the forcemeat absorbs all the liquid without separating.
How is the forcemeat seasoned?
Following the recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), 1 tablespoon of salt and 1 teaspoon of nutmeg are used for 1 kg of scraped fish, along with 50 g butter, 1 egg and 1 tablespoon of potato starch.
What are the balls cooked in?
In pollock stock - stock cooked from the head, bones and trimmings of the pollock. This gives the balls more fish flavor than cooking in water.

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