Fiskibollur (Icelandic fish balls)

Instructions

1. Finely chop the fish in a food processor, or mince it very finely with a knife, removing any bones.
2. Grate or finely chop the onion, then mix it with the fish, salt, pepper and parsley.
3. Add the egg and flour, then pour in the milk little by little until you get a soft dough that holds together in balls.
4. Shape balls about 4 cm across with wet hands.
5. Heat the oil in a large frying pan and brown the balls for 3 to 4 minutes on each side over medium heat.
6. Finish cooking covered for 5 minutes over low heat so they are cooked through.
7. Make the sauce by melting the butter, adding the flour, then diluting with the cooking water. Let it thicken for 3 minutes and flavour with the parsley.
8. Serve the balls with potatoes boiled in water and the parsley sauce.