Torskeboller: Salt Cod Fish Balls

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   This Norwegian Fish Ball recipe calls for salt cod, which is a large Mediterranean exported item; and are simply prepared as follows:

2 egg white
1 1/2 cups salt cod ( 4 thick filets ) soaked in chilled water for 30 hours; changing water 2 or 3 times 
2 large peeled potatoes
1 clove garlic
1 teaspoon dried Dill 
1/2 tsp. zest of a fresh lemon 
Evoo to sauté the fish balls 

This recipe was sent to me by the Norwegian Fish Council.

1) scrub, peel and chop the potatoes into diced cubes 
2) boil the potatoes in salted water until just tender 
3) prepare the zest and mince the garlic clove
4) in a large glass bowl; combine the diced warm potatoes, dill, zest, garlic
5) Simmer the salt cod in just enough water to cover until tender 
6) pick through the cod slabs and remove any bones or skin 
7) break up into shredded pieces
8) add to bowl and combine and readjust seasoning and salt 
9) As you would meatballs, with a tablespoon of the mixture form and shape into balls 
10) heat a skillet with Evoo, and sauté the balls in batches 

These can be prepared to dip into sauces or placed in a Fish Soup at the very end of your concoction; so they won´t break up.

Kind Regards.
Margaux Cintrano.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Torskeboller: Salt Cod Fish Balls Posted: 18 February 2013 at 08:06
	This Norwegian Fish Ball recipe calls for salt cod, which is a large Mediterranean exported item; and are simply prepared as follows: 2 egg white 1 1/2 cups salt cod ( 4 thick filets ) soaked in chilled water for 30 hours; changing water 2 or 3 times 2 large peeled potatoes 1 clove garlic 1 teaspoon dried Dill 1/2 tsp. zest of a fresh lemon Evoo to sauté the fish balls This recipe was sent to me by the Norwegian Fish Council. 1) scrub, peel and chop the potatoes into diced cubes 2) boil the potatoes in salted water until just tender 3) prepare the zest and mince the garlic clove 4) in a large glass bowl; combine the diced warm potatoes, dill, zest, garlic 5) Simmer the salt cod in just enough water to cover until tender 6) pick through the cod slabs and remove any bones or skin 7) break up into shredded pieces 8) add to bowl and combine and readjust seasoning and salt 9) As you would meatballs, with a tablespoon of the mixture form and shape into balls 10) heat a skillet with Evoo, and sauté the balls in batches These can be prepared to dip into sauces or placed in a Fish Soup at the very end of your concoction; so they won´t break up. Kind Regards. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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