Fish Balls in White Sauce
Fish balls in white sauce is a Scandinavian-style weeknight dinner of soft, mild fish balls in a smooth béchamel seasoned with white pepper and nutmeg. The sauce takes about ten minutes to make from butter, flour and milk, and the fish balls only need to be heated through. Serve it with boiled potatoes and peas for a quick, gentle meal that children usually like.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 330kcal
Choosing the right fish balls for fish balls in white sauce
Ready-made fish balls vary a good deal. Chilled ones are usually softer and milder, while tinned ones are firmer and saltier, so drain them well and taste the sauce before adding salt. The recipe works with either. Plain flour and butter in equal weights give a medium-thick sauce that clings to the fish balls without turning stodgy.
Preparing fish balls in white sauce
Tap a time to start a timer.
- Make the roux Melt the butter in a medium saucepan over a medium heat. When it stops foaming, stir in the flour and cook for , stirring constantly, to cook out the raw flour taste.
- Add the milk Take the pan off the heat and pour in about a quarter of the milk, whisking hard until smooth. Return to the heat and add the rest of the milk gradually, whisking all the time. Bring to a gentle simmer and cook for , until the sauce coats the back of a spoon.
- Heat the fish balls Lower the heat and slide in the drained fish balls. Simmer very gently for , stirring carefully now and then, until they are steaming hot all the way through. If the sauce is too thick, loosen it with a splash of milk.
- Season and serve Stir in the white pepper and nutmeg, and taste before adding any salt, as the fish balls are already seasoned. Scatter over the parsley and serve straight away with boiled potatoes and peas.
Variations and what to serve
Stir frozen peas or sweetcorn into the sauce for the last 3 minutes of simmering, or finish with a squeeze of lemon and a teaspoon of chopped dill. For a spicier version, make fish balls in curry sauce. If you would rather serve a fillet with the same kind of parsley sauce, try plaice fillet with parsley sauce.
Common problems and fixes for Fish Balls in White Sauce
- The sauce is lumpy.
- The milk went in too fast or too cold. Add the first splash off the heat and whisk it into a thick paste before adding the rest. A lumpy sauce can be rescued by whisking hard or passing it through a sieve.
- The sauce tastes of raw flour.
- The roux needs a full minute over the heat, and the sauce needs 3–4 minutes of gentle simmering after the milk goes in.
- The fish balls have broken up.
- They are soft, so stir with a spoon rather than a whisk once they are in, and keep the sauce at a bare simmer.
Frequently asked questions about Fish Balls in White Sauce
Where can I buy fish balls?
Ready-made fish balls are sold chilled or in tins in Scandinavian food shops, in some larger supermarkets and online. Check the pack for the cooking instructions, as chilled and tinned types differ slightly in saltiness.
Can I freeze it, and how long does it keep?
It keeps in the fridge for up to 2 days. White sauce can separate after freezing, so it is better eaten fresh. Reheat gently on the hob with a splash of milk until steaming hot.
What can I serve with it?
Boiled new potatoes are the classic partner, with peas, carrots or steamed broccoli. A squeeze of lemon at the table brightens the sauce.
Can I use semi-skimmed milk?
Yes, but whole milk gives a creamier sauce. For a richer one, replace 100ml of the milk with single cream.
How did you like the recipe?
4.9 / 5 · 33 ratings
