Danish Fish Dumplings in Parsley Sauce (Fiskeboller i Persillesovs)

👨‍🍳 Instructions

1. 1

   For the fish dumplings: Combine the minced cod, egg, heavy cream, breadcrumbs, salt, and white pepper in a bowl. Mix well until a cohesive mixture forms.

   💡 Tip: Ensure the fish is very finely minced for tender dumplings.
2. 2

   Shape the mixture into small, uniform balls (about 1 inch in diameter).

   💡 Tip: Lightly wet your hands to make shaping easier.
3. 3

   Bring a large pot of lightly salted water to a gentle simmer. Carefully drop the fish dumplings into the simmering water.

   💡 Tip: Do not overcrowd the pot; cook in batches if necessary.
4. 4

   Simmer the dumplings for about 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.

   ⏱️ 10 minutes

   💡 Tip: The dumplings should be firm but tender.
5. 5

   For the parsley sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

   ⏱️ 2 minutes
6. 6

   Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.

   💡 Tip: Use a whisk for a smooth sauce.
7. 7

   Stir in the chopped fresh parsley, salt, and white pepper to taste. Add the cooked fish dumplings back into the sauce and heat gently for a few minutes.

   💡 Tip: Add parsley at the end to preserve its fresh flavor and color.

💡 Pro Tips

• ✓Serve with boiled potatoes and a side of pickled beets for a traditional Danish meal.
• ✓If you don't have cod, other firm white fish like haddock or pollock can be used.
• ✓For a lighter sauce, use low-fat milk and omit the cream.

🔄 Variations

• Add a pinch of nutmeg to the sauce for warmth.
• Incorporate finely chopped chives along with the parsley.
• A squeeze of lemon juice can brighten the flavor of the sauce.