Fish stock(Cubes are OK but an onion, a stick of celery and 2 large carrots (sliced) boiled with the remnants of the fish bones etc. is better)
Instructions
Process the ingredients to a coarse mixture
Shape into balls and poach gently in the stock for an hour
Transfer the fish balls to a serving dish, spoon over a little of the stock and top each ball with a slice of carrot (optional but traditional) Yes, really.
Recipe Notes
Serve with chrane (horseradish and beetroot sauce)