Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Fiskballer I Saus-(fish Balls)




Source of Recipe


Stjernan # 7- Astoria OR.-1956


Recipe Introduction


Serves 6.


List of Ingredients




1 1/2 pounds sturgeon or ling cod
1 onion, cut up
1 egg
1/4 cup Light cream
2 tbsp Potato Flour
1/2 tsp Salt
1/4 tsp white Pepper
1/4 tsp Nutmeg

2 C fish stock
1/2 C butter
2 C milk
1/2 C chopped, cooked celeriac
4 T sherry

Recipe



Grind the fish and onion together twice. Combine rest and form into 20 balls.
Boil fish balls in fish stock 20 minutes. Remove fish balls from pan and reserve stock.
Melt butter, add flour and stir until smooth. Add the stock and milk, stir while thickening. Remove from heat, add celeriac, fish balls and sherry. Reheat.