Fish Dumplings (Fiskefarse) with Curry Sauce

Norwegian Fiskefarse begin with the same components as Fiskepudding, but after the fish is processed into a smooth batter, it is formed into small dumplings that are quickly poached before serving with a savory sauce.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium


Serves: 4

Ingredients

  • 1½ lbs. white fish (cod, haddock, or halibut), skin and bones removed, cut into ½” pieces
  • 3 ½ tsp. salt, divided
  • ½ cup crushed ice
  • 1½ Tbsp. cornstarch
  • 3 egg whites
  • 1½ cups cream, chilled
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ¼ tsp. pepper
  • 1½ tsp. curry powder

Directions

  • Place fish in the bowl of a food processor (equipped with its blade), cover, and refrigerate for 30 minutes. Place the bowl of a stand mixer in the freezer to chill.
  • Place the chilled bowl with the fish on the processor and sprinkle with 2 teaspoons of salt. Pulse for a few seconds, then add the crushed ice and the cornstarch. Pulse again to combine.
  • Place the egg whites in the chilled mixing bowl and use the whip attachment (or a balloon whisk) to beat them to soft peaks. Fold the fish paste into the beaten egg whites. Then, with the mixer on low, gradually pour the cream in a steady stream into the bowl until the mixture has turned into a thick, smooth purée. Increase the mixer speed to high and whip for 2–3 minutes, until light and fluffy.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • While the fish chills, make a curry sauce by melting the butter in a saucepan until frothy. Stir in the flour to make a roux, then gradually whisk in the milk. After the sauce thickens, stir in remaining ½ teaspoon salt, the white pepper, and curry powder; reduce heat to low and keep warm.
  • To make the dumplings, divide the fish mixture into equal amounts. Flour your hands and form each ball into 5” ovals. Fill ¾ of a medium saucepan with water. Add 1 teaspoon of salt and bring to a boil. Gently lower the dumplings into the water and poach for 3 to 5 minutes, or until firm. Remove, drain, and serve warm with the curry sauce.