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Danish Fish Cakes with Dill Sauce
Fiskefrikadeller med Dildsauce
Delicate and flavorful fish cakes made from white fish, bound with egg and flour, pan-fried until golden. Served with a creamy, refreshing dill sauce, this is a beloved classic in Danish home cooking.
đ§ Ingredienser
- 500 g White fish fillets(e.g., cod, haddock, or plaice, skinned and boned)
- 0.5 small Onion(finely chopped)
- 2 tbsp Fresh dill(chopped, plus more for sauce)
- 1 large Egg
- 3 tbsp All-purpose flour(plus more for dusting)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Butter(for frying)
- 1 tbsp Vegetable oil(for frying)
- For the Dill Sauce:
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 300 ml Milk
- 3 tbsp Fresh dill(chopped)
- 1 tsp Lemon juice
- to taste Salt and white pepper
đšâđł Instruktioner
- 1
Finely chop the white fish fillets or pulse them briefly in a food processor until coarsely ground. Be careful not to over-process into a paste.
đĄ Proffstips: A slightly coarse texture is desirable for the fish cakes. - 2
In a bowl, combine the ground fish, finely chopped onion, chopped dill, egg, 3 tbsp flour, salt, and pepper. Mix gently until just combined.
đĄ Proffstips: Do not overmix, as this can make the fish cakes tough. - 3
Shape the mixture into small, flattened patties (fiskefrikadeller), about 2 inches in diameter. Lightly dust each patty with a little extra flour.
đĄ Proffstips: Damp hands can help prevent sticking when shaping. - 4
Heat butter and oil in a large skillet over medium heat. Fry the fish cakes in batches for about 4-5 minutes per side, until golden brown and cooked through.
đĄ Proffstips: Ensure the oil is hot enough for a good sear. - 5
While the fish cakes are frying, prepare the dill sauce. Melt 2 tbsp butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute to form a roux.
- 6
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Cook for 2-3 minutes.
đĄ Proffstips: Whisk continuously to prevent lumps. - 7
Stir in the chopped dill and lemon juice. Season with salt and white pepper to taste.
đĄ Proffstips: Adjust lemon juice for desired tanginess. - 8
Serve the warm fiskefrikadeller with the creamy dill sauce. Boiled potatoes and a slice of rye bread are traditional accompaniments.
đĄ Proffstips: A side of pickled beetroot or cucumber salad is also common.
đĄ Proffstips
- âUse fresh, good-quality white fish for the best flavor.
- âDon't overcrowd the pan when frying the fish cakes; cook in batches for even browning.
- âThe dill sauce should be smooth and creamy; adjust milk quantity if needed.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of nutmeg to the fish cake mixture.
- For a richer sauce, use half milk and half cream.
- Serve with a side of remoulade sauce instead of or in addition to the dill sauce.