Fiskerull

Fiskerull is a Norwegian dish that translates to "fish roll." It is typically made with white fish, such as cod or haddock, which is ground or finely chopped and mixed with binding agents like flour or breadcrumbs. Other common ingredients include eggs, cream, and seasonings such as salt, pepper, and sometimes nutmeg or dill.

The mixture is then shaped into a roll or loaf and either steamed, baked, or pan-fried. In some variations, the fish mixture is wrapped in bacon or placed in a casing before cooking. The resulting fiskerull is often served as a main course, accompanied by potatoes, a white sauce (like béchamel), or a simple butter sauce. It can also be served cold as part of a buffet or as a starter.

The dish is a traditional way to prepare fish in Norway, particularly in coastal regions where fresh fish is abundant. It is a versatile dish that can be adapted to personal taste by varying the type of fish, seasonings, and cooking method. Fiskerull is known for its delicate flavor and moist texture, making it a comforting and popular meal. It is often found in home cooking and in traditional Norwegian restaurants.