Fish Balls (fiskeboller)

Clean fish, removing all skin and bones. Grind twice (preferably in meat grinder) with the salt and potatoe flour or cornstarch. Stir in nutmeg and add ice cold milk. With a tablespoon shape large balls about 1 2 in. in diameter. Poach them carefully in fish stock or lightly salted water for 5-10 minutes (depending on size). Chopped (and sometimes fried) onions, leek or chives can be added to the ground fish. Bits of bacon also. These are traditionally served with boiled potatoes, carrots (raw and shredded or boiled), and a bechamel sauce.