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Fiskeboller in white curry sauce with potatoes

Fiskeboller are small Nordic fish dumplings, made here for 4 people in 50 minutes, at a medium difficulty level, for €3.90 per person. The trick is working the cold cod mixture gently, adding the milk a little at a time, which keeps the dumplings soft under a mild curry white sauce, served with potatoes and carrots.

Tonight, a gentle Nordic dinner with fiskeboller, small fish dumplings covered in a mild curry white sauce, with potatoes.

Fiskeboller in white curry sauce with potatoes
Total time
50 min
Difficulty
Medium
Cost per person
€3.90
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Fiskeboller are those small fish dumplings found in Nordic kitchens, with a melt-in-the-mouth texture and a very mild flavor. Blending cod with a bit of milk and egg creates a smooth mixture that puffs up slightly as it poaches, and the white sauce with a touch of mild curry adds just enough warmth without overpowering the fish.

This is a great weeknight dinner for fall or winter, when you want something gentle and comforting without spending the whole evening cooking. Kids tend to love it thanks to the soft texture of the dumplings and the barely noticeable curry, and the tender potatoes round out a simple family meal.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Dairy

  • Milk 40 cl
  • Egg 1
  • Butter 40 g

Pantry

  • Potato starchoften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Flouroften in the pantry 40 g
  • Mild curry powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 900 g
  • Carrots 4
  • Parsley 4 sprigs

Allergens Fish, Lactose, Eggs, Gluten

The step by step recipe

  1. Blend the cold cod with the salt, potato starch, nutmeg and egg, then add 15 cl of milk a little at a time to get a smooth mixture.

    Keep the blender bowl in the freezer for ten minutes beforehand, the mixture stays cold.

  2. Cook the potatoes and carrots in salted water. 20 min

    Cut them to the same size so they cook evenly together.

  3. Shape dumplings using two wet spoons and poach them in gently simmering salted water until they float to the surface. 10 min

    Never let the water boil hard, the dumplings will fall apart.

  4. Make the sauce by melting the butter, adding the flour and curry, then the rest of the milk while whisking until it thickens. 8 min

    Pour the cold milk over the hot roux, this prevents any lumps from forming.

  5. Top the drained dumplings with white sauce and serve with the potatoes, carrots and parsley.

    Add a little poaching water to the sauce if it's too thick.

Our tips to get it right

  • Use cod that's very cold, almost frosty on the surface, so the mixture stays firm while blending instead of turning pasty.
  • Poached too fast, the dumplings fall apart, let them rise gently to the surface without ever bringing the water to a hard boil.
  • If the sauce sticks to the bottom of the pan, lower the heat and whisk continuously instead of turning up the heat.

The variations

  • Swap the cod for hake or pollock, two white fish that give an equally soft mixture.
  • For a vegetarian version, replace the fish dumplings with chickpea or grated, drained zucchini dumplings, and keep the curry white sauce.
  • To save time, buy ready made fish dumplings from the fish counter and focus your time on the sauce and vegetables.

What to serve it with

  • Whole grain rye bread
  • Cucumber salad with vinegar
  • Hot tea or herbal infusion

Storage

Fiskeboller and the sauce keep for 2 days in the fridge in a sealed container. You can freeze the dumplings alone for up to a month, but the white sauce doesn't freeze well since it tends to separate. Reheat gently over low heat, adding a splash of milk if the sauce has thickened.

Questions about this dish

Why is my fish mixture too runny?

You probably poured the milk in too fast. Always add the milk a little at a time while blending, and stop as soon as the mixture is smooth and holds on a spoon.

Can you make the dumplings ahead of time?

Yes, you can shape the dumplings the day before and keep them raw in the fridge in a sealed container. Poach them just before serving for the best texture.

Does the curry make this spicy for kids?

No, just one teaspoon of mild curry adds a warm, fragrant note without any heat. That's what makes this dish kid friendly.

Can you substitute the potato starch?

Yes, you can use the same amount of cornstarch, it works the same way as a binder in the fish mixture.

How long does it take to make fiskeboller in white curry sauce with potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in fiskeboller in white curry sauce with potatoes?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fiskeboller in white curry sauce with potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, eggs, gluten. Always check the labels of the products you buy.

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