Danish Fiskefrikadeller Cod Cakes & Remoulade

30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #40838

June 02, 2023



"They can use tarragon, or chervil in their sauce. Serve with rye bread and butter. They fine grind in hand grinder. These freeze well. Some folks add bread crumbs, add in processor before fish."

Original is 8 servings
  • Remoulade
  • Potato

Nutritional

  • Serving Size: 1 (560.9 g)
  • Calories 1005.5
  • Total Fat - 78 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 375.2 mg
  • Sodium - 1498.1 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 3.1 g
  • Sugars - 1.5 g
  • Protein - 35.2 g
  • Calcium - 298.4 mg
  • Iron - 22 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 3 mg

Step by Step Method

Step 1

Remoulade:

Step 2

Mix all ingredients together.

Step 3

Season to taste.

Step 4

Set aside in the fridge until serving.

Step 5

Potato:

Step 6

Put on for boiling in heavily salted boiling water.

Step 7

Drain.

Step 8

Fish:

Step 9

In food processor: starting with shallot, mix in cream and eggs.

Step 10

Add chives.

Step 11

And add fish last, barely doing fish.

Step 12

Add milk if need more binding.

Step 13

Season to taste.

Step 14

Preheat a cast iron pan.

Step 15

Add butter as needed.

Step 16

Frikadeller:

Step 17

Shape them by hand, aim for something the size of a small clementine. Pat them flat on the top and put them in the hot buttered pan.

Step 18

Adjust the heat to get a nice golden brown and crisp surface, flip and fry the other side until they are not translucent in the center anymore. Don't overcook!

Step 19

Turn off the heat, and let rest in the pan until you’re ready to serve.

Step 20

These freeze well.

Step 21

Plate by opening potatoes and putting sauce over them and serve with fish on side

Tips


No special items needed.

0 Reviews

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