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Fiskefars med Remoulade
Danish Fish Cakes with Remoulade Sauce
These delicate and flavorful Danish fish cakes, known as fiskefars, are made from a blend of white fish, herbs, and a touch of cream, pan-fried to a golden crisp. They are traditionally served with a tangy and creamy remoulade sauce, a classic accompaniment that elevates the dish.
🧂 Ainekset
- 500 g Cod fillets(skinless and boneless, roughly chopped)
- 1 small Onion(finely grated)
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Fresh parsley(chopped)
- 1 tsp Lemon zest
- 50 ml Heavy cream
- 1 large Egg
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Vegetable oil(for frying)
- 150 g Mayonnaise(for remoulade)
- 2 tbsp Cornichons(finely chopped, for remoulade)
- 1 tbsp Capers(chopped, for remoulade)
- 1 tsp Dill(chopped, for remoulade)
- 1 tsp Dijon mustard(for remoulade)
- 1 tsp Lemon juice(for remoulade)
👨🍳 Ohjeet
- 1
Prepare the remoulade sauce: In a small bowl, combine mayonnaise, chopped cornichons, capers, dill, Dijon mustard, and lemon juice. Mix well and set aside in the refrigerator.
- 2
In a food processor, combine the chopped cod fillets, grated onion, chopped dill and parsley, lemon zest, heavy cream, egg, all-purpose flour, salt, and pepper. Pulse until the mixture is well combined but still has some texture; do not over-process into a paste.
- 3
Chill the fish cake mixture in the refrigerator for at least 30 minutes to firm up.
- 4
Heat the vegetable oil in a large skillet over medium-high heat.
- 5
Form the chilled fish mixture into small patties, about 2 inches in diameter. You can use a spoon or your hands to shape them.
- 6
Carefully place the fish cakes into the hot skillet, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through.
- 7
Remove the fish cakes from the skillet and drain on paper towels.
- 8
Serve the fiskefars hot with the prepared remoulade sauce on the side. Boiled potatoes or a simple green salad make excellent accompaniments.
💡 Ammattilaisvinkit
- ✓For best results, use fresh, high-quality white fish like cod or haddock.
- ✓Do not over-process the fish mixture, as this can result in a mushy texture.
- ✓Ensure the oil is hot before adding the fish cakes to achieve a crispy exterior.
- ✓Leftover fish cakes can be reheated in a skillet or oven.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of curry powder to the remoulade for a spicier kick.
- Incorporate finely chopped shrimp or crab meat into the fish cake mixture for added seafood flavor.
- Serve the fish cakes on rye bread as a traditional Danish smørrebrød.