Holiday Ham Balls

Boiling fish is a favorite way of preparing and serving fish in Denmark.

Usually only large fish are cooked this way, but slices of large fish, such as salmon, pike, halibut or carp are also excellent.

You should have a rack with 2 handles so the fish can be lifted out of the water without breaking it.

You can tie a cloth around it before it cooks.

Wash the fish well; sprinkle with salt and let stand a few minutes.

Lay on rack or tie it in a cloth, then drop it in cold water to which has been added salt and 2 tablespoons vinegar; bring to quick boil, then simmer slowly until done.

Test it with a toothpick for tenderness.

Serve with lemon sauce and parsley potatoes.