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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix seasoning with the minced fish and the flour. | 2. Beat the mixture very well and integrate the butter. | 3. Add eggs one at a time. | 4. Gradually add the liquid. | 5. If the mixture curdles stand the bowl in hot water and whisk until it is smooth again. | 6. Check your seasoning. | 7. Shape the farce into round balls using 2 spoons dipped in hot water. | 8. Bring about 2 pints of salted water to a boil. | 9. Cook one ball to check the consistency. | 10. Add more egg if the ball is too soft, or cream if it is too stiff. | 11. If the ball is right cook all the balls, they only take a minute to cook and float when done. | 12. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	1	lb	skinned minced	1061.4074	78.9705	62.369	55.1569
salt	2	teaspoons		-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
plain flour	5	tablespoons		-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
egg	2			143.0	0.72	12.56	9.51
cream	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.