Fish Balls

8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fish Balls and Fish Pudding


Cooking time: see Stages 4 and 8
Preparation time: 20 mins.
Main cooking utensils: fish balls, large sauce pan; fish pudding, bowl, wax paper or cloth, steamer, saucepan
Oven temperature: 375°F
Oven position: center

For 6 servings you need:
Fish balls:

2 lb white fish
3 tablespoons salt
3 tablespoons potato flour or cornstarch
3 tablespoons flour
2 tablespoons butter
pinch nutmeg
pinch pepper
3-4 tablespoons milk
3-4 tablespoons cream
2 1/2 cups milk or fish stock
1/4 cup flour or 2 tablespoons cornstarch
2 tablespoons butter
Fish pudding: see stages 6 and 7

1. Fish balls: Grind fish 2 or 3 times until very fine; beat fish and salt for 10-15 minutes until smooth (this will give a salty taste – reduce quantity if wished).

2. Add potato flour, flour, butter, nutmeg and pepper.

3. Add milk and cream gradually.

4. Make into tiny balls and cook these in the milk or fish stock for 15 minutes.

5. Blend the 1/4 cup flour or 2 tablespoons cornstarch with the milk or fish stock and thicken to make a sauce and add the butter.

6. Fish pudding: Grind 2 lb. white fish 2 or 3 times until very fine.

7. Add 1/4 cup melted margarine or butter, then stir in 2 eggs, one at a time, season, add 2 tablespoons potato flour or cornstarch, and 3 tablespoons milk.

8. Put in bowl and cover. Steam for 45 minutes or bake at 375°F for 30 minutes in dish of water.

TO SERVE: Hot, garnished with shrimp or prawns.

Picture also shows a delicious start to a meal: open sandwich of shrimp or prawns, served with salad.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967