Swedish Fish Balls with Root Vegetable Mash and Dill Lemon Sauce
Tender Swedish fish balls made from cod, served with creamy root vegetable mash and a mild dill and lemon cream sauce. A cozy, simple dish for a family evening in autumn.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 600 g Cod fillet
- 2 pc Slices of rye bread
- 1 pc Egg
- 250 ml Cream
- 100 ml Milk
- 1 pc Onion
- 1 bunch Dill
- 1 pc Lemon (juice)
- 1 tbsp Wheat flour
- 30 g Butter
- 300 g Parsnips
- 250 g Carrots
- 500 g Potatoes
- 1 pinch Nutmeg (grated)
- 1 tbsp Cooking oil
- 200 ml Water
- Salt
- Pepper
Method
- Peel the potatoes, parsnips and carrots, cut them into rough cubes and boil them in a pot of salted water for about 20 minutes until soft.
- Remove the crusts from the rye bread, soak it in the milk and finely dice the onion. Finely chop the dill and set half of it aside for the sauce.
- Cut the cod into pieces and finely blend them in a bowl with a hand blender together with the onion, squeezed-out bread, egg, 100 ml cream, salt, pepper and nutmeg.
- Stir half of the dill into the fish mixture and, with wet hands, shape it into about 16 small balls.
- Keep the water with a pinch of salt in a flat pot just below the boiling point, add the fish balls and let them poach for 8 to 10 minutes until cooked through, without letting it bubble.
- For the sauce, melt the butter in a pan, briefly cook the flour in it, then deglaze with the remaining cream and 200 ml water, stirring. Simmer for about 3 minutes, season with lemon juice, salt and pepper, and stir in the remaining dill.
- Drain the cooked root vegetables, mash them with the milk, a piece of butter, salt and nutmeg into a creamy purée.
- Place the purée on preheated plates, set the fish balls on top and pour the dill and lemon sauce over them.