👨‍🍳 作り方

1. 1

   Finely chop the white fish fillets or pulse them briefly in a food processor until coarsely ground. Be careful not to over-process into a paste.

   💡 プロのコツ: A slightly coarse texture is desirable for the fish cakes.
2. 2

   In a bowl, combine the ground fish, finely chopped onion, chopped dill, egg, 3 tbsp flour, salt, and pepper. Mix gently until just combined.

   💡 プロのコツ: Do not overmix, as this can make the fish cakes tough.
3. 3

   Shape the mixture into small, flattened patties (fiskefrikadeller), about 2 inches in diameter. Lightly dust each patty with a little extra flour.

   💡 プロのコツ: Damp hands can help prevent sticking when shaping.
4. 4

   Heat butter and oil in a large skillet over medium heat. Fry the fish cakes in batches for about 4-5 minutes per side, until golden brown and cooked through.

   💡 プロのコツ: Ensure the oil is hot enough for a good sear.
5. 5

   While the fish cakes are frying, prepare the dill sauce. Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute to form a roux.

6. 6

   Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Cook for 2-3 minutes.

   💡 プロのコツ: Whisk continuously to prevent lumps.
7. 7

   Stir in the chopped dill and lemon juice. Season with salt and white pepper to taste.

   💡 プロのコツ: Adjust lemon juice for desired tanginess.
8. 8

   Serve the warm fiskefrikadeller with the creamy dill sauce. Boiled potatoes and a slice of rye bread are traditional accompaniments.

   💡 プロのコツ: A side of pickled beetroot or cucumber salad is also common.