The fish restaurant's most delicious fish cakes (Fiskefrikadeller)
This recipe is borrowed from a highly recognised fish restaurant in Northwest Jutland. It's easy and straightforward, but the result is super delicious.
Udstyr
- 1 Foodprocessor
- 1 Grater
Ingredients
- 500 g fish, e.g. cod, saithe, plaice or similar. You can also use 250 g of white fish (for the first mix) and then 250 g of fresh salmon
- 8 g salt
- 25 g potato starch
- 1 large eggs
- zest fra 1/2 to 3/4 organic lemon
- 60 g Finely chopped shallots or regular onion
- 200 g milk
- freshly ground pepper
- 2 tbsp oil
- 20 g butter
Method
- Peel and chop the onion very finely
- Wash the lemon and grate half or more of the zest on the fine side of a grater. If you like citrus flavours, you can grate the whole lemon. If you can't find an organic lemon, it's important to wash it very thoroughly as there will be pesticide residues on the peel
- Crack the egg into a bowl, add the milk, pepper, onion and lemon zest and mix thoroughly.
- If you're using frozen fish, make sure that all the liquid from thawing drains out. Squeeze the fish a little so that you get rid of the water completely
- Chop half of the fish in the food processor for a short time. Then add the rest and chop again until it's relatively fine but with slightly coarser pieces in between to give structure to the finished mince. Do NOT continue until the mince has the baby mush-like consistency that supermarket fish mince often has.
- Pour the mixture into a mixing bowl and mix it thoroughly with salt and potato flour.
- Add about a quarter of your liquid/onion mixture and stir thoroughly. Continue in this way until the mix has a good consistency that can be moulded without flattening. Usually you should use the whole amount, but sometimes you don't, so be a little careful. Frozen fish in particular can tend to make the mix too wet and soft
- Let the mix rest cold for at least half an hour, preferably longer
- Fry the fish cakes in oil and butter in a medium-hot pan.