Danish Fish Cakes ('Frikadeller') with Remoulade

• porsi: Serves 4
• waktu aktif: less than 30 mins
• total waktu: 1 hour

Bahan-bahan

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

For the mayonnaise:

1 free-range egg yolk

1 tsp white wine vinegar

¼ tsp salt

150ml/5fl oz olive oil

For the remoulade:

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

Petunjuk

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.