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Message: <blockquote data-quote="Gulla" data-source="post: 2529905" data-attributes="member: 4272">Just one more. This is a local speciality of Kristiansund and the area around it. (Where my fathers family comes from). A small fishing community with long traditions with all sorts of fishing and fishing related industries.Balls (Norvegian: Ball)1 kg coalfish fillet (pollack for the US)0.5 kg haddock fillet (or cod fillet of you cannot get haddock)8 medium sized potatoesflour (approximately 4-5 tablespoons)Salt.For boiling:3 litres water3/4 dl salt1 tablespoon bullion powder (approx 1-2 bullion cubes)A good dash full milk (approx 1 dl)Blubber in small cubes, 5-10mm (the white fat from bacon, but without the meat and skin of the bacon and not salted or smoked. You can use nonsmoked bacon with little meat and a lot of fat instead)Put the blubber in a pan on low temperature (typically about where you would put the temperature when something should simmer for a long time)Skin the potatoes and sprinkle salt on the fish (dont be shy with the salt, a table spoon should not be too much)Set the water to boil and add salt bullion and milkGrind fish and potatoes and add flour. (I have a meatgrinder I use for this. You probably could do it with a mincer of some kind as well).Mix the stuff well togehter. You should be able to form it into balls with your moist hands. Do so, a little bit smaller than tennis balls is the correct size.Put the balls in the boiling "water" and let them simmer for 20 minutes. If they fall apart you had too little flour and/or potatoes in. If they get rubbery you had too much flour in.Serve hot with boiled potatoes, bouled carrots and boiled Swedish turnips (rutabaga?). And the blubber which by now should be bathing in its own fat and be close to crispy. Take care not to burn it.Håkonwho will now take a break and consider adding some more puddings later</blockquote>

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