Serves: 4-8,Yield: 1.0recipe to go with the Mock Turtle
About This Recipe
“These are delicious and versatile. These are traditional in the Danish Mock Turtle soup. Serve them as an appetizer with a dip or make it as a fish loaf. Any way it is goodIn one of the pictures you will see that I made a sauce and fried them – these went over really well.They are wonderful in a curry sauce”
1lbfish fillet, skinned and minced finely( Cod, sole, whitefish)
5tablespoons plain flour or 5tablespoonspotato flour
1 -1 1/2 pintlight cream
Mix seasoning with the minced fish and the flour.
Beat the mixture very well and integrate the butter.
Add eggs one at a time.
Gradually add the liquid.
If the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
Check your seasoning.
Shape the farce into round balls using 2 spoons dipped in hot water.
Bring about 2 pints of salted water to a boil.
Cook one ball to check the consistency.
Add more egg if the ball is too soft, or cream if it is too stiff.
If the ball is right cook all the balls, they only take a minute to cook and float when done.
Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.
“Well, hon, I found out I didn’t like “boiled” fish balls, so decided to give them a little fry-up!Tasty little buggers, now, Bergy.I sure didn’t get the shapes right, but it was my first time, after all…heehee!Made for KcK’s Forum Tag Game.”