👨‍🍳 作り方

1. 1

   Finely mince the white fish fillets. You can use a food processor for a smoother texture, pulsing carefully to avoid over-processing.

2. 2

   In a bowl, combine the minced fish, finely chopped onion, egg, 3 tbsp flour, 100 ml milk, 1 tsp salt, and 0.5 tsp white pepper. Mix well until a cohesive mass forms.

3. 3

   Shape the mixture into small, flat patties (frikadeller) with wet hands.

4. 4

   Melt 2 tbsp butter in a large frying pan over medium heat. Fry the fish cakes in batches for about 4-5 minutes per side, until golden brown and cooked through.

5. 5

   While the fish cakes are frying, prepare the parsley sauce. Melt 50g butter in a saucepan over medium heat. Whisk in 50g flour and cook for 1-2 minutes to form a roux.

6. 6

   Gradually whisk in 500 ml milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.

7. 7

   Stir in the chopped fresh parsley. Season the sauce with salt and white pepper to taste.

8. 8

   Serve the warm fiskefrikadeller with the creamy parsley sauce. Boiled potatoes or steamed vegetables are common accompaniments.