Fiskefars med Remoulade

Name: Fiskefars med Remoulade
Prep time: PT25 minutes
Cook time: PT15 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Denmark
Ingredients: 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)

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.

準備時間25 minutes

調理時間15 minutes

合計時間40 minutes

分量4

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.