| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 20g | 8g | 30g |
| sugars | fibre | protein | salt |
| 5g | 2g | 48g | 1.1g |
Why I Love Danish Fish Balls in White Wine Sauce with Parsley
There is something profoundly satisfying about creating a dish that allows for the merging of culinary cultures. Take, for instance, the Danish recipe for Fish Balls in White Wine Sauce with Parsley. A simple, yet exquisitely flavorful dish, wherein Scandinavian comfort food meets the artistry of Japanese cuisine. The recipe expertly marries the robustness of fresh fish, gently poached, with the richness of white wine sauce, punctuated by a refreshing garnish of parsley. It’s a dish that captivates multiple senses and traditions at once. But before I delve deeper, indulge in this teasing glimpse of this delightful culinary creation:
Embracing My Culinary Heritage
As someone who has spent extensive time in both the Pacific Northwest and Japan, I often find myself seeking to unite the bold seafood flavors native to these regions. It’s an endeavor I passionately call ‘East meets Northwest’. And this recipe for Fish Balls in White Wine Sauce encompasses just that. The choice of white fish, commonly used in traditional Japanese dishes like shirako, resonates with my cultural background, while the sauce brings forth beloved Scandinavian flavors.
Reimagining a Classic
Even though a commanding dish on its own, Fish Balls in White Wine Sauce closely parallels IKEA’s Swedish meatballs in its attention to flavorful details and texture. It offers a unique alternative for those looking for a pescatarian version of a beloved classic. You could serve this alongside dishes that have clean, simple flavors, like steamed vegetables or rice, allowing the intricate layers of the fish balls and sauce to truly shine.
Finally, I humbly thank world-renowned Danish chef Bo Bech for his constant inspiration in exploring Danish cuisine. His talent for modernizing traditional fare is something I aspire to, and this recipe, in many ways, embodies that vision – a nod towards the past with an outlook towards an innovative future in the culinary arts.
In closing, this Danish recipe for Fish Balls in White Wine Sauce with Parsley has occupied a warm corner in my heart and kitchen for its seamless fusion of my two homelands. I hope you enjoy this delightful culinary journey quite as much as I have — here’s to a world of flavors waiting to be discovered in every bite!
What You’ll Need
- 2 pounds white fish fillets
- 2 onions, finely chopped
- 4 eggs
- 1 cup flour
- 1 cup milk
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 6 cups fish stock
- For the White Wine Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup white wine
- 1 cup heavy cream
- Salt and white pepper to taste
- For the Parsley:
- 1 bunch fresh parsley, chopped
Method
Step One
Start by preparing the fish balls. Use a food processor to grind the white fish fillets. Then add the finely chopped onions, eggs, flour, milk, salt, and white pepper. Blend everything until you obtain a smooth paste.
Step Two
Shape the fish paste into balls (around golf ball size) and keep them aside. In the meantime, bring the fish stock to a boil in a large pot.
Step Three
Gently add the fish balls into the boiling fish stock. Lower the heat and simmer for about 30 minutes, or until the fish balls float to the top and are thoroughly cooked.
Step Four
While the fish balls are cooking, prepare the white wine sauce. In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, and then gradually whisk in the white wine. Bring it to a light boil and let it simmer until it starts to thicken.
Step Five
Once the sauce has thickened, reduce the heat to low and stir in the heavy cream. Season with salt and white pepper to your liking. Stir until the sauce is well blended and smooth.
Step Six
Remove the cooked fish balls from the stock using a slotted spoon and place them in a serving dish. Pour the white wine sauce over the fish balls.
Step Seven
Finally, sprinkle the chopped fresh parsley over the dish just before serving. Your Fish Balls in White Wine Sauce with Parsley are now ready to be enjoyed.
