Fiskefrikadeller or Cod Croquettes with Remoulade

Name: Fiskefrikadeller or Cod Croquettes with Remoulade
Total time: 2400 s
Yield: 4 servings
Ingredients: 1 1/10 pounds cod; 1 eggs; 1 tablespoon corn starch; 2 teaspoons dijon mustard; fat; 2 1/9 cups cream; 1 lemon zest; fresh dill; salt; ground black pepper; 2 1/9 tablespoons butter; 2 carrots; 6 pickles or capers; 2 tablespoons mayonnaise; 2 tablespoons greek yogurt; 2 teaspoons dijon mustard; 1/4 teaspoon curry; 1 teaspoon lemon juice; 1 apples

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★★★★★Reviews(1)

Teri S.: "The Remoulade was to die for. Paired with the cod…" Read More

Fiskefrikadeller or Cod Croquettes with Remoulade Recipe

19Ingredients

620Calories

40Minutes

Description

Flakey, thick, patties of seafood excellence. Mayonnaise, butter, Greek yogurt, and cream pair wonderfully with the sourness of the Dijon mustard, pickles, lemon juice. Curry provides a spicy flair to the fishcakes. A food processor gently combines the Cod and various ingredients to a perfect consistency. Sear the cakes in a hot skillet for a crispy outer layer then top with the silky and tangy remoulade.

Ingredients

servings:

500 grams cod
1 eggs
1 tablespoon corn starch
2 teaspoons dijon mustard
fat
5 deciliters cream
1 lemon zest
fresh dill
salt
ground black pepper
30 grams butter
2 carrots
6 pickles (or capers)
2 tablespoons mayonnaise
2 tablespoons greek yogurt
2 teaspoons dijon mustard
1/4 teaspoon curry
1 teaspoon lemon juice
1 apples

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Directions

Cut codfish in large cubes, place in food processor bowl (or blender) with egg, cornstarch, Dijon mustard, cream, and lemon zest.
Mix to obtain a homogeneous filling, and finally add the chopped dill (if you mix it with your croquettes they'll turn slightly greenish).
Season with salt and pepper.
Heat a pan with butter, add croquettes. You can do it with a tablespoon, or use small pastry circles that you put in the pan to give a more rounded shape to the croquettes. Cook over low heat until nicely browned then turn gently.
Peel and grate carrots, add pickles (or 1 teaspoon of capers).
Use a fork to mix mayonnaise, yogurt, mustard, curry powder, and lemon juice in a bowl. Add this mixture to carrots and pickles, and stir.
Grate unpeeled apple, add to remoulade. Season with salt and pepper.
Serve the fiskefrikadeller with the remoulade, chopped dill, and steamed new potatoes.

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