These tasty fish balls are very easy to prepare and are given added flavour by the spicy sauce which accompanies them. If haddock is not available, cod or whiting may be used instead, and curry sauce may be served instead of the horseradish if you prefer.
22 lb. haddock, filleted, skinned and finely chopped
2 teaspoons salt
2 teaspoon white pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons cornflour
6 fl. oz. milk
8 fl. oz. double cream
2 pints fish stock
2 oz. butter
4 oz. mushrooms, wiped clean and thinly sliced
2 tablespoons flour
1 teaspoon salt
2 tablespoons grated horseradish
Place the haddock in a large mixing bowl and add the salt, pepper, parsley, chives and cornflour . Gradually pour in the milk and cream, stirring constantly with a wooden spoon until the mixture is well blended. Using two metal spoons or your hands, shape the mixture into balls. Set aside.
In a large saucepan, bring the stock to the boil over high heat. Reduce the heat to low, add the fish balls and simmer for 15 minutes. Remove the pan from the heat and drain the fish balls, reserving 15 fluid ounces of the stock. Place the balls in a warmed serving dish and keep warm.
In a small saucepan, melt the butter over moderate heat. When the foam sub-sides, add the mushrooms and fry, stirring occasionally, for 3 minutes. Remove the pan from the heat and add the flour, stirring with a wooden spoon to form a smooth paste. Gradually add the reserved stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the salt and horseradish and stir well to blend.
Remove the pan from the heat, pour the sauce over the fish balls and serve at once.