Fisk Frikadeller

• portions: 4

Ingrédients

FRIKADELLER

500 G (1 LB 2 OZ) COD OR DORY FILLETS

1 SMALL ONION, PEELED AND QUARTERED

1 TEASPOON SALT

75 G (2½ OZ/½ CUP) PLAIN (ALL-PURPOSE FLOUR

1 EGG

PINCH OF WHITE PEPPER

½ TEASPOON BAKING POWDER

100 ML (3½ FL OZ) FULL-CREAM (WHOLE) MILK, OR MORE IF YOUR

MIXTURE ALLOWS IT

SALTED BUTTER AND OIL, FOR FRYING

REMOULADE

60 G (2 OZ/¼ CUP) MAYONNAISE

60 G (2 OZ/¼ CUP) GREEK-STYLE YOGHURT

1 TABLESPOON CHOPPED FLAT-LEAF

PARSLEY AND/OR DILL

2 TABLESPOONS FINELY CHOPPED

RED ONION

2 TABLESPOONS FINELY CHOPPED

DILL PICKLES

2 TEASPOONS FRESH LEMON JUICE

1 TEASPOON MILD CURRY POWDER,

WHITE PEPPER OR TURMERIC, TO TASTE

Instructions

In a food processor blend the fish and onion to a fine pure.

Add the salt, flour, egg, white pepper, baking powder and as much milk as the mixture allows - it should resemble a cake batter.

Transter to a bowl and chill in the refrigerator for 20 minutes.

Meanwhile, make the remoulade by mixing all the ingredients together. Chill.

Melt the butter and oil in a non-stick frying pan over a medium heat. Using two large cold spoons, shape the chilled fish mixture into patties and place them straight in the pan. the cold spoons will help the patties keep their shape.

Fry for 4-5 minutes on each side, until cooked through.

Serve the hot patties with chopped broccoli, the remoulade and thin slices of lightly pickled broccoli stem.

Notes

From: The New Nordic by Simon Bajada