Fish balls in dill sauce with boiled potatoes
Tinned fish balls in a creamy dill sauce made with their own stock, with boiled potatoes and green peas. A quick, cheap weekday dinner, just like at school. The other classic, fish balls in lobster sauce, is usually bought ready-made in a tin.
- 30 minTime
- 29 minHands-on
- 4Portions
- ≈ 28 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 750 gFish balls in stock, 2 tins, keep the stock
- 2 tbspButter
- 3 tbspPlain flour
- 2 dlMilk
- 1 dlCooking cream
- 1 dlDill, chopped
- 2 tspLemon, juice
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato
- 250 gGreen peas, frozen
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Drain the stock from the fish balls into a jug and keep it.
- Melt the butter in a saucepan and stir in the flour. Gradually whisk in the fish stock, milk and cream, a little at a time.
- Let the sauce boil, stirring, for 3–5 minutes until creamy. Season with lemon juice, salt and pepper.
- Add the fish balls and dill to the sauce and heat gently for about 3 minutes without letting it boil.
- Cook the peas in lightly salted water for 2–3 minutes and drain.
- Drain the potatoes and serve with the fish balls in dill sauce and the peas.
The cost is estimated from Swedish grocery prices.
