Cut up flesh from the fish in chunks and add to bowl of food processor with
0.8 Tablespoons White Wine and 80 ml ice water.
Pulse 5 times and then turn on steady for about 30 seconds until you get a stiff mush.
Transfer the mush to the bowl of the mix master.
and add 1.6 Tablespoons sugar and 1.2 teaspoons of salt
mix that on med speed for 10 seconds or just combined
Add the egg whites in 2 batches, mixing after each addition.
Add 60 ml of ice water in 2 batches, mixing after each addition.
Turn mixer on high speed for 12 minutes.
Add 1.6 Tablespoons of Corn Starch and 20 ml of ice water to the glop.
Turn mixer on high speed for 5 minutes.
Take bowl from the mixer stand and get ready to make the balls.
Sqeeze the glop out of your fist as in the video
to make small balls.
Place the balls in a bowl of cold water to firm up, (15 minutes).
Transfer the balls to a pot with warm water in it.
Turn on the stove element under the pot and bring to a simmer.
Simmer about 10 minutes until the balls plump up and turn white.
Pre freeze the balls on a cookie sheet in the freezer, then bag and store in the freezer.
To serve, the Norwegians like to smother in a plain white sauce with vegies on the side.
You can also whip up a currie or soup.
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