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Danish Fish Patties with Dill Sauce
Fiskefrikadeller med Dildsauce
These delicate fish patties, often made with a mix of white fish, are pan-fried until golden and served with a fresh, creamy dill sauce. A lighter alternative to some meat dishes, showcasing Denmark's coastal cuisine.
ð§ ææ
- 500 g White fish fillets(e.g., cod, haddock, or plaice, skinless and boneless)
- 1/2 medium Onion(finely chopped)
- 1 large Egg
- 50 g Breadcrumbs(plus extra for coating)
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Lemon juice
- 1 tsp Salt
- 1/2 tsp White pepper
- for frying Vegetable oil or butter
- For the Dill Sauce:
- 25 g Butter
- 25 g All-purpose flour
- 250 ml Milk(warm)
- 3 tbsp Fresh dill(chopped)
- 1 tsp Lemon juice
- to taste Salt and white pepper
ðšâð³ äœãæ¹
- 1
Finely chop the fish fillets or pulse them briefly in a food processor until coarsely ground. Be careful not to over-process into a paste.
- 2
In a bowl, combine the ground fish, finely chopped onion, egg, breadcrumbs, chopped dill, lemon juice, salt, and white pepper. Mix gently until just combined.
- 3
Shape the mixture into small patties, about 5-6 cm in diameter. Lightly coat each patty in extra breadcrumbs.
- 4
Heat oil or butter in a frying pan over medium heat. Fry the fish patties for about 3-4 minutes per side, until golden brown and cooked through.
- 5
To make the dill sauce: Melt butter in a small saucepan. Whisk in flour to form a roux and cook for 1 minute. Gradually whisk in the warm milk until smooth. Simmer gently until thickened. Stir in chopped dill and lemon juice. Season with salt and white pepper.
- 6
Serve the hot fish patties immediately with the creamy dill sauce. Boiled potatoes and pickled beetroot are traditional accompaniments.
ð¡ ããã®ã³ã
- âUse fresh fish for the best flavor and texture.
- âDon't overmix the fish mixture, as this can make the patties tough.
- âEnsure the frying pan is hot before adding the patties to prevent sticking.
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- Add a pinch of nutmeg to the fish mixture.
- Incorporate finely chopped parsley along with the dill.
- For a lighter sauce, use yogurt or crÚme fraîche instead of a roux-based sauce.