Danish Fiskefrikadeller Cod Cakes & Remoulade
Recipe: #40838
June 02, 2023
Categories: Sauce, Savory Sauces, Cod, Scandinavian, Sour Cream, Heavy Cream, more
"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."
Ingredients
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- Remoulade
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- Potato
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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.