Fiskefrikadeller with Remoulade

Name: Fiskefrikadeller with Remoulade
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 4
Cuisine: Denmark
Ingredients: 500 g Cod fillets (skinless and boneless, finely chopped); 1 Shallot (finely chopped or grated); 2 tbsp Fresh parsley (chopped); 1 tbsp Fresh dill (chopped (optional)); 1 tsp Lemon zest; 1 Large egg; 50 ml Heavy cream; 3 tbsp All-purpose flour; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Butter (for frying); 1 tbsp Olive oil (for frying); 100 g Mayonnaise (for remoulade); 50 g Sour cream (for remoulade); 1 tsp Dijon mustard (for remoulade); 1 tbsp Capers (chopped, for remoulade); 1 tbsp Pickled cucumber (finely chopped, for remoulade); 1 tbsp Red onion (finely chopped, for remoulade)

Fiskefrikadeller are Danish fish cakes, typically made with white fish like cod, mixed with herbs and bound with egg and flour. They are pan-fried until golden and crispy, and traditionally served with a tangy remoulade sauce.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the fish cake mixture: In a food processor, combine the finely chopped cod, shallot, parsley, dill (if using), lemon zest, egg, heavy cream, flour, salt, and pepper. Pulse until just combined, ensuring some texture remains. Do not over-process into a paste.
💡 プロのコツ: Ensure fish is very finely chopped or pulsed in the food processor for a smooth texture.
2
Chill the mixture: Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the cakes hold their shape during frying.
⏱️ 30 minutes
3
Make the remoulade: While the fish mixture chills, combine mayonnaise, sour cream, Dijon mustard, capers, pickled cucumber, and red onion in a small bowl. Mix well and season with salt and pepper to taste. Cover and refrigerate.
💡 プロのコツ: You can add a pinch of curry powder or a little chopped tarragon to the remoulade for extra flavor.
4
Form and fry the fish cakes: Heat butter and olive oil in a large non-stick skillet over medium heat. With lightly floured hands, form the chilled fish mixture into 8-10 small, flat patties. Fry for about 4-5 minutes per side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 8-10 minutes
5
Serve: Serve the fiskefrikadeller hot with the remoulade sauce on the side. They are excellent with rye bread and a lemon wedge.
💡 プロのコツ: These fish cakes can also be served cold the next day.

調理履歴を記録する

💡 プロのコツ

✓Use a firm white fish like cod, haddock, or pollock.
✓Don't overmix the fish cake batter, as it can make them tough.
✓Ensure the remoulade is well-chilled before serving.

✨ 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 or a small amount of grated carrot to the fish cake mixture.
Serve with a dollop of Danish tartar sauce instead of remoulade.