Et lite kikk i det norske kjøkkenet - del 2

Tak som tu opat v druhom dieli relacie Maly pohlad do norskej kuchyni. V minulom dieli som vam predstavil zeleninovu polievku. Teraz vsak prichadza jedno z najznamejsich norskych jedal - fiskeboller - cize rybacie gulky. nedostat ich kupit nikde inde na svete. Su to biele gulky o velkosti stredneho zemiaku, ktore sa skladaju najma z tresky. Maju jemne zelatinovu konzistenciu. Fiskeboller iba prihrejeme v specialne bielej omacke (asi sackova:-)) a podavame so zemiakmi. Obzvlast sa k nim hodi salat z postruhanej mrkvy s hrozienkami a kuskami pomarancov. Dobru chut!

I am here again in the second part of our series A small look into the norwegian kitchen. In the last part I introduced you the vegetable soup. But now comes one of the most typical Norwegian foods - fiskeboller - fishballs. They are small balls of the size of a potato which consist mostly of cod. They are a bit more solid than jelly. We just warm them up in a special white sauce and serve them with potatoes. A salad from raisins, pieces of orange and grated carrot is delicious to it. Bon appetit!