Danish Fishcakes
1 ½ lbs. filet of codfish, haddock, or salmon.
1 ½ tsp. salt
2 tbsp. flour
3 tbsp. butter
½ cup whipping cream
2 tbs. freshly cut dill
butter & canola oil, (half & half.)
pepper to taste
You can mix a variety of fish with spices like nutmeg, cayenne, chili, chives, grated onions, tomato paste, finely grated carrots, parsnip, or zucchini. Start by cutting fish in small pieces & run through blender. Add salt & blend again. Mix flour with butter & blend for 1 minute. Slowly add whipping cream, until you get a smooth batter. Add dill. Let set for ½ hour in fridge. Melt butter & canola oil in a frying pan over medium heat. Spoon dollops of batter into the frying pan, flatten gently, & fry until golden brown on both sides, about 5 minutes each side. Serve with boiled potatoes & rémoulade sauce.
Servings: 4
Rémoulade
2 cups plain yogurt
1 cup mayonnaise
3 tbsp. sweet mustard
2 tbsp. curry paste, (medium.)
½ cup salad onion, (finely chopped.)
1 cup pickled gherkins
1 tbsp. finely cut capers
1 medium carrot, (peeled & coarsely grated.)
1 diced apple, (peeled or unpeeled.)
salt & pepper
Stir everything together except salt & pepper. Let sit in the fridge for 1 hour then balance it with salt & pepper. Remember this is served cold. Use within a week & store in the fridge.
