Norwegian Fish Balls (Fiskeboller) — Tender whitefish dumplings in curry cream sauce

• 600 gskinless boneless cod or haddock fillets (very cold, cut into 3 cm pieces)
• 12 gfine sea salt
• 0.5 tspwhite pepper
• 0.25 tspground nutmeg
• 35 gpotato starch
• 2egg whites
• 300 mlwhole milk (ice cold)
• 100 mlheavy cream (ice cold)
• 1.5 lwater
• 40 gunsalted butter
• 35 gall-purpose flour
• 300 mlreserved fish poaching liquor
• 2 tspmild curry powder
• 800 gwaxy potatoes (peeled or scrubbed)
• 400 gcarrots (peeled and cut into batons)
• 6 sprigflat-leaf parsley (finely chopped)

Instructions

1. 1

   Chill the fish, milk, cream, egg whites, processor bowl, and blade for at least 20 minutes before mixing. A cold mixture is essential because fiskeboller depend on a smooth fish emulsion that can split if it warms.

2. 2

   Put the cold fish pieces and 12 g salt in the food processor and pulse until the fish becomes sticky and finely chopped. Scrape down the bowl twice so the salt is evenly worked through the fish protein.

3. 3

   Add the white pepper, nutmeg, potato starch, and egg whites, then process until the mixture looks smooth and elastic. With the machine running, pour in the cold milk in a thin stream, followed by the cold cream, and stop as soon as the farce is glossy and spoonable.

4. 4

   Cook a small 15 g test spoonful in barely simmering water for 3 minutes to check the texture and seasoning. If it is too firm, beat in 30 ml more cold milk; if it is too loose, chill the mixture for 10 minutes before shaping.

5. 5

   Bring 1.5 l water and 10 g salt to a gentle simmer in a wide pot, then reduce the heat so the liquid trembles but does not boil hard. Shape the fish mixture into 16 oval balls using two wet tablespoons, dropping each one carefully into the poaching liquid.

6. 6

   Poach the fiskeboller for 8 to 10 minutes, turning them once after they float to the surface. Lift them out with a slotted spoon and keep them warm in a covered dish while reserving 300 ml of the poaching liquor for the sauce.

7. 7

   Boil the potatoes in salted water for 18 to 22 minutes, depending on size, until a knife slides through easily. Steam or boil the carrots for 6 to 8 minutes until tender but still bright and lightly firm.

8. 8

   Melt the butter in a saucepan over medium heat and whisk in the flour to make a pale roux. Cook for 2 minutes while whisking constantly so the flour loses its raw taste without browning.

9. 9

   Whisk in the milk gradually, then add the reserved poaching liquor in several additions to keep the sauce smooth. Stir in the curry powder, 3 g salt, and white pepper, then simmer for 5 minutes until the sauce lightly coats the back of a spoon.

10. 10

    Return the fiskeboller to the sauce and warm them gently for 3 to 4 minutes without boiling. Serve them with boiled potatoes and carrots, spoon extra sauce over the top, and finish with chopped parsley.