Saturday, April 1, 2017


Fish balls


500 g haddock fillet
1 chopped onion
1 egg
30 g wheat flour
30 g potato starch
1 tsp salt
1 tsp pepper
1 tsp grated nutmeg
1 tsp curry powder
butter for the pan


Cut the fish into small pieces. Mix with chopped onion, egg, flour, potato starch, salt and spices and mash well everything. The resulting pulp should be stiff enough to form little balls by the spoonful. If the pulp is too stiff, you can dilute it with some milk.

Heat butter in a frying pan and brown the fish balls from all sides for about 3 minutes. Place the browned balls in a bowl in the oven at 100 °C to keep warm until served..

Traditionally fish balls are served with potatoes and vegetables. We had it with bean vegetables and french fries.

Fiskíbollur is a very typically Icelandic dish. You can get them pre-fried in every supermarket, so that you only have to toss them in the pan.

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