1 kg [2,2 lb] fish fillets (preferably pollock or haddock)
900 g [2 lb] potatoes
1 large onion
1 tablespoon salt
1/2 teaspoon pepper
about. 2 tablespoons coarse barley
about. 2 tablespoons flour
boiled potatoes if prefered
 Grind the fish on a meat grinder once with the onions and the potatoes. Add salt and pepper.
 Mix in the flour. The batter is firm enough when the balls lets go of your hand. Shape the batter into round balls and press some bacon pieces into each ball.
 Place the balls gently into boiling fish stock or salted water. The ball should be treated like you would fish and zimmer at about 90° C / 190° F for about 30 minutes depending on the size.
The balls are served piping hot, usually with fried bacon and vegetables. Some also serve them with potatoes too.