Please note these are very large cans. About the size of the bigger size of diced tomatoes you might find at a grocery store.
Norwegian comfort food, and super simple to make. Make a roux from about an ounce and a half (40g) of butter and flour in a pan. Stir until smooth and the flour is cooked. Add the brine from the can, which will give taste and help smoothen out the sauce. Bring the mixture to a boil. Then simmer for 5 minutes. Then add 4 oz of cream. Add salt, pepper and nutmeg to taste. Add the fish balls, and heat for another 7-8 minutes until warmed through. Serve with freshly boiled potatoes and vegetables.
28 oz (800g) can
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Ingredients: White Fish (Great silver smelt (Argentina silus)), haddock (Melanogrammus aeglefinus), Alaska pollock (Theragra chalcogramma), Pacific whiting (Merluccius productus), Saithe (Pollack virens)), water, tapioca starch, milk powder, salt, canola oil, spices, whey protein (from milk).
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jannabalthaser (verified owner) –
Interesting product! The only thing I had to compare it to was Japanese fish cakes, which are milder, sweeter, and have a much firmer texture. Upon opening, the can had a strong but not unpleasant fishy scent. The fish balls were much softer than I expected, even after simmering in sauce for 15 minutes, similar to dumplings in chicken and dumplings . I used them to make fiskboller, the classic Norwegian dish of fish balls in white sauce, and served them with boiled new potatoes with butter and parsley, and fresh green beans Some people like to add curry powder or dill, from what I’ve read online, because the flavor of the classic fish balls in white sauce is a bit delicate, or as some might put it, bland. If you love fish of all kinds, you’ll probably like this, but if you find most fish “too fishy”, this might not be your thing.