Why you should make fish balls in white sauce
This recipe for Fish Balls in White Sauce is incredibly easy to follow and uses simple pantry staples. The sauce is smooth and buttery which complements the delicate texture of the fish. It is a budget friendly way to enjoy seafood without needing expensive fillets. Preparing this meal takes very little time so it is ideal for busy weeknights.
A step-by-step guide to fish balls in white sauce
Prepare the base: Melt the butter in a large saucepan over a medium heat. Once the butter is bubbling gently add the plain flour to the pan. Stir the mixture constantly for one minute to cook out the raw flour taste. This creates a roux which will thicken your sauce perfectly.
Make the sauce: Gradually pour the milk into the pan while whisking continuously to prevent lumps from forming. Keep stirring until the sauce starts to thicken and becomes smooth. Lower the heat slightly to ensure the bottom does not burn. The sauce should be thick enough to coat the back of a spoon.
Cook the fish: Add the Fish Balls in White Sauce ingredients into the pan by carefully dropping the fish balls into the thickened liquid. Stir gently so the fish is completely covered by the sauce. Let everything simmer for about ten minutes until the fish is heated through properly. Adjust the heat if the sauce starts to bubble too vigorously.
Season and serve: Stir in the salt, white pepper and a pinch of nutmeg for extra flavour. Finish the dish by sprinkling fresh chopped parsley over the top. Serve the warm meal immediately while the sauce is still creamy. This dish pairs excellently with steamed carrots or peas.
Good advice for making fish balls in white sauce
For a richer flavour you can replace a small amount of the milk with double cream. If the sauce becomes too thick simply stir in a splash more milk until you reach the desired consistency. You can add frozen peas or sweetcorn directly into the Fish Balls in White Sauce during the last few minutes of cooking for extra texture.
Using white pepper instead of black pepper keeps the sauce looking clean and bright. Always whisk the sauce thoroughly to ensure there are no lumps of flour remaining. If you prefer a bit of acidity a small squeeze of lemon juice can be added at the end.
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