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Molded into balls this is called "fiskeboller". Baked in a loaf it is called "fiskegrot". The Norwegian table would not be without this basic form of fish.
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| What You Need: |
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2˝ pounds lingcod fillets, skinless and boneless, or any other fresh cod
2 tablespoons potato starch
2 teaspoons salt
White pepper to taste
Dash of ground nutmeg
2 eggs
1/3 cup butter (room temperature)
˝ cup warm cream (use a microwave)
1 cup warm milk (use a microwave)
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| How To Cook: |
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1. Place the fish in a food processor and process until smooth. You may have to do this in 2 batches. Remove it to the bowl of your electric mixer.
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2. Add the potato starch, seasonings, and eggs, 1 at a time, beating in thoroughly. Add the butter and then the cream and milk, beating until light and fluffy.
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3. Place the mixture in a buttered loaf pan, cover with foil, and then place the pan in a large pan of hot water. The water should come 2 inches up the side of the fish pan. Bake in a 350°F oven for about 1 hour.
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4. Slice and serve with a Cream Sauce (page 339). Or you can serve it with fried onions instead. 1 love it sliced and lightly fried with onions. You can also mold the fish batter into small balls and poach them in fish stock.
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