Fish meatballs

400 g stockfish (optional, but adds a fantastic fish flavor) 2 kg filet of cod, haddock or pollack 2 tsp of salt 4 onions 300 g pancetta (or not too smoked bacon) 250 g potato flour 1/2 l cream 6 eggs 80 g butter 1 dl grape seed oil

The day before

1. Soften the stockfish in cold water for 24 hours - change the water 8-10 times.

Preparations

1. Remove the water from the stockfish and pat it dry.

2. Remove skin and bones.

3. Check all fish meat for bones and cut it in strips (makes it easier to chop in the mincer)

4. Peel and chop the onions in small bits.

5. Chop the meat in the mincer (large holes)

6. Stir about 1/4-1/2 of the meat (in a mixer) with a pinch of salt (to make it chewey) for 5-10 minutes (chill the other 3/4 parts while doing this) - or mix it all in a large bowl by hand.

7. Chop the onion and the pancetta in the mincer and add it to the meat

8. Add (stir in) potatoe flour, eggs and cream, and season to taste with salt (carefull, the stockfish is salty!) and pepper

9. If possible, let the meat rest chilled for half an hour.

Frying

• Heat a pan (medium heat) and add a little butter an oil.

• Shape the meat with a spoon coated with some of the melted fat - create small zeppeliners in golf ball size

• Start with almost full (80%) heat for the first batch, and reduce to about 60% when first batch is added to the pan

• For the first bacth you may have to add ½ tsp butter, and turn the meat balls several times. After that extra fat and more than 1 turning should not be  necessary.

• One pan will take about 12-15 minutes to finish.

Serve with new potatoes (or rye bread) and remoulade.