Fiskibollur (Fish Balls in Pink Sauce)

  • 1 large fillet boneless cod or haddock  
  • 1 medium onion
  • 2/3 cup flour
  • 1/5 cup potato starch or cornstarch
  • 1 1/2 tsp salt
  • 2 eggs
  • milk, as needed
  • 1 cup water
  • 1 1/2 tbs. flour
  • 1/3 cup milk
  • 1 tsp fish stock powder
  • 2 tbsp ketchup

Put the fish and the onion in a food processor and pulse until you get the equivalent of a fine chop.

Now mix in the dry ingredients, stirring until well-incorporated. Finally, add the eggs and milk. The dough should stick together, but should not be overly-thick.

Shape the dough into balls about the size of ping-pong balls. Melt some butter in a large pan and fry the balls on all sides until golden and cooked through.

Now make the sauce: move the balls over to one side of the pan and add a little bit of water. In a small cup, mix the flour with the milk. When the water in the pan reaches the boiling point, add the milk and flour, whisking quickly to prevent lumps. Now add the fish stock and the ketchup. Cook for another five minutes or until thickened. Serve with boiled potatoes.