Fish Balls in White Sauce
Ingredients for Fish Balls in White Sauce
| Ingredient | Quantity | How |
|---|---|---|
| Margarine | 2 tbsp | |
| All-purpose flour | 3 tbsp | |
| Milk | 4 dl | |
| Fish balls | 1 can or package | |
| Potatoes | 800 g | |
| Carrots | 800 g | |
| Fresh chives or parsley | 2 tbsp | finely chopped |
Method for Fish Balls in White Sauce
Step 1
Melt 2 tbsp margarine in a saucepan and stir in 3 tbsp all-purpose flour.
Step 2
Add 4 dl milk and half of the liquid from the fish balls can, whisk until smooth. Boil, reduce heat, and let simmer for a few minutes. Add more milk if too thick. Season with salt and pepper.
Step 3
Add fish balls to the sauce and heat through.
Step 4
Boil 800 g potatoes until tender. Peel and cube 800 g carrots; cook in lightly salted water until tender. Sprinkle with chopped fresh chives.
Notes:
This dish can be refrigerated for up to 2 days. Reheat gently before serving.