1 kg (2 1/4 pounds) skinless, boneless haddock fillets salt ground white pepper 1 large onion, quartered 1 1/2 Tbs. potato starch 5-7 dl (2-3 cups) cold milk Liver forcemeat: 250 g (8 oz.) cod liver 1 dl (1/3 cup) barley flour 1 dl (1/3 cup) flour 2 Tbs. buttermilk 1 1/2 tsp. salt about 1 Tbs. light corn syrup or sugar 1 tsp. ground white pepper 1/2 tsp. caraway seeds 1 liter (quart) fish stock
Instructions
1) Fish forcemeat:
2) Grind the fish once with salt and onion. Transfer to a food processor.
3) Add potato starch and gradually add the milk Process until smooth.
4) Liver forcemeat:
5) Clean the liver, removing all membrane and veins. Mash with a fork.
6) Add remaining ingredients. the mixture should be thick.
7) Form into about 20 large dumplings, filling each with a small spoonful of the liver mixture. The liver mixture must be completely covered with fish forcemeat.
8) Simmer in fish stock 15-20 minutes.
9) Serve with fried bacon, boiled carrots and leeks and boiled potatoes.
Enjoy!