Fiskefrikadeller med Persillesovs (Danish Fish Cakes with Parsley Sauce)
A beloved Danish classic, these tender fish cakes are made from finely minced white fish and served with a creamy, herb-infused parsley sauce. A lighter alternative to fried fish.
🧂 Ingredients
- 500 g White fish fillets(e.g., cod, haddock, or plaice, skinless and boneless)
- 0.5 medium Onion(finely chopped)
- 1 large Egg
- 3 tbsp All-purpose flour
- 100 ml Milk
- 1 tsp Salt
- 0.5 tsp White pepper
- 2 tbsp Butter(for frying)
- 50 g Butter(for sauce)
- 50 g All-purpose flour(for sauce)
- 500 ml Milk(for sauce)
- 0.5 cup Fresh parsley(chopped, for sauce)
- to taste Salt and white pepper
👨🍳 Instructions
- 1
Finely mince the white fish fillets. You can use a food processor for a smoother texture, pulsing carefully to avoid over-processing.
- 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
Shape the mixture into small, flat patties (frikadeller) with wet hands.
- 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
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
Gradually whisk in 500 ml milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.
- 7
Stir in the chopped fresh parsley. Season the sauce with salt and white pepper to taste.
- 8
Serve the warm fiskefrikadeller with the creamy parsley sauce. Boiled potatoes or steamed vegetables are common accompaniments.
💡 Pro Tips
- ✓Don't over-process the fish in the food processor; some texture is desirable.
- ✓If the mixture is too wet to form patties, add a little more flour.
- ✓Ensure the sauce is smooth before adding the parsley.
🔄 Variations
- Add a tablespoon of finely chopped chives to the fish cake mixture.
- For a richer sauce, use half milk and half cream.