Danish fish cakes ('frikadeller' with remoulade

• Seafood

  • 650 g Cod, fillet

• Produce

  • 1 small handful Chives
  • 1 small handful Dill
  • 1/2 Lemon
  • 1 Onion, small
  • 2 tbsp Pickled gherkin
  • 3 sprigs Tarragon, fresh

• Refrigerated

  • 1 Egg, free range
  • 1 Egg yolk, free-range

• Condiments

  • 3 tbsp Caper
  • 2 tsp Dijon mustard
  • 1 squeeze Lemon juice
  • 120 ml Mayonnaise

• Baking & Spices

  • 1/4 tsp Curry powder
  • 80 g Plain flour
  • 1 tsp Salt

• Oils & Vinegars

  • 150 ml Olive oil
  • 1 tsp White wine vinegar

• Dairy

  • 40 g Butter
  • 150 ml Whipping cream
  • 3 tbsp Whipping cream, lightly whipped

• Other

  • 12 turns Black peppermill

Found on bbc.co.uk

Description

Ingredients

• 650g/1lb 7oz cod fillet, skinned and boned
• 150ml/5fl oz whipping cream
• ½ lemon, zest only
• 1 free-range egg, beaten
• 80g/2¾oz plain flour, plus extra for dusting
• ¾ tsp salt
• 12 turns black peppermill
• small handful dill, chopped
• 1 tbsp capers, chopped
• 40g/1½oz butter
• 1 free-range egg yolk
• 1 tsp white wine vinegar
• ¼ tsp salt
• 150ml/5fl oz olive oil
• 120ml/4fl oz mayonnaise (see above)
• 2 tbsp finely chopped capers
• 2 tbsp finely chopped pickled gherkin
• 1 small onion, finely grated
• squeeze lemon juice
• 2 tsp Dijon mustard
• ¼ tsp curry powder
• small handful chives, chopped
• 3–4 sprigs fresh tarragon, chopped
• 3 tbsp whipping cream, lightly whipped

Directions

• Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky.
• With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties.
• Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.
• For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.
• Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller.