👨‍🍳 Instruktioner

1. 1

   For the remoulade: Mix together the mayonnaise, finely chopped pickled gherkins, capers, grated onion, lemon juice, Dijon mustard, curry powder, chopped chives, chopped tarragon, and lightly whipped whipping cream in a small bowl. Season to taste with salt and pepper. Set aside in the fridge until serving.

   💡 Proffstips: Making the remoulade ahead of time allows the flavors to meld.
2. 2

   For the fish cakes: Combine the cod fillets, whipping cream, lemon zest, beaten egg, plain flour, salt, and pepper in a food processor. Pulse until just combined. The mixture should have some texture, not be a complete paste.

   💡 Proffstips: Avoid over-processing the fish to maintain a pleasant texture.
3. 3

   Transfer the fish mixture to a bowl and stir in the chopped dill and capers. The mixture will be sticky.

   💡 Proffstips: If the mixture is too wet to handle, you can add a tablespoon or two more flour or breadcrumbs.
4. 4

   With lightly floured hands, divide the mixture into 8 to 12 portions (depending on desired size) and form into flat patties.

   💡 Proffstips: Lightly flouring your hands prevents the sticky mixture from adhering.
5. 5

   Heat the butter in a large non-stick skillet over medium heat until foaming. Fry the fish cakes for 4-5 minutes on each side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.

   💡 Proffstips: Do not overcrowd the pan, as this will lower the temperature and result in less crispy fish cakes.
6. 6

   Serve the hot fish cakes immediately with the chilled remoulade sauce on the side.

   💡 Proffstips: Fiskefrikadeller are best enjoyed fresh from the pan.