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  • Fish cakes with a quick remoulade and rye bread
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    By Claus Meyer

    Fish cakes with a quick remoulade and rye bread

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    Servings: 6

    PREPARATION:

    • 1

      Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea is to bind the moisture so that the fish cakes don’t fall apart.

    • 2

      Add the egg, flour and cream a little at a time and stir well. Peel the carrot and the potato and grate them both finely on a grater. Press the water out and add these to the ground fish.

    • 3

      Finally, add chopped dill and pepper.

    • 4

      Let the fish settle in a cool place for about 30 minutes.

    • 5

      Spoon into cakes and fry in a mixture of half oil and half butter.

    • 6

      Be patient when you fry the fish cakes, allowing them to get a good crust before turning them. This yields a better result and helps them retain their form and consistency.

      A pointer
      It’s also important that all the ingredients have the same temperature so the fish cakes fry uniformly

    • 7

      Mayonnaise: Peel and rinse the vegetables. Grate the outer part of the cauliflower into a bowl using the coursest side of a grater. Dice the rest of the cauliflower (it can all be used) and the rest of the vegetables into cubes about. 1/2 by 1/2 cm.

    • 8

      Place the vegetables into a pot with the oil, salt, pepper, cane sugar and vinegar and steam them for about 3-4 minutes, so they still have a little crunch. For an even, steamed texture, stir them a little while they are cooking. Remove the pot from the heat and let the vegetables cool. Meanwhile, prepare the mayonnaise: Whip the egg yolks white in a mixer together with the mustard, vinegar, salt and pepper.

    • 9

      Slowly add the oil in a thin stream to avoid separating the mayo.

    • 10

      Adjust the taste with salt, pepper and a dash of vinegar.

    • 11

      Fold the boiled vegetables, grated cauliflower and chopped pickles into the mayonnaise. Finally, add the chopped chervil.

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  • Servings: 6

    PREPARATION:

    • 1

      Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea is to bind the moisture so that the fish cakes don’t fall apart.

    • 2

      Add the egg, flour and cream a little at a time and stir well. Peel the carrot and the potato and grate them both finely on a grater. Press the water out and add these to the ground fish.

    • 3

      Finally, add chopped dill and pepper.

    • 4

      Let the fish settle in a cool place for about 30 minutes.

    • 5

      Spoon into cakes and fry in a mixture of half oil and half butter.

    • 6

      Be patient when you fry the fish cakes, allowing them to get a good crust before turning them. This yields a better result and helps them retain their form and consistency.

      A pointer
      It’s also important that all the ingredients have the same temperature so the fish cakes fry uniformly

    • 7

      Mayonnaise: Peel and rinse the vegetables. Grate the outer part of the cauliflower into a bowl using the coursest side of a grater. Dice the rest of the cauliflower (it can all be used) and the rest of the vegetables into cubes about. 1/2 by 1/2 cm.

    • 8

      Place the vegetables into a pot with the oil, salt, pepper, cane sugar and vinegar and steam them for about 3-4 minutes, so they still have a little crunch. For an even, steamed texture, stir them a little while they are cooking. Remove the pot from the heat and let the vegetables cool. Meanwhile, prepare the mayonnaise: Whip the egg yolks white in a mixer together with the mustard, vinegar, salt and pepper.

    • 9

      Slowly add the oil in a thin stream to avoid separating the mayo.

    • 10

      Adjust the taste with salt, pepper and a dash of vinegar.

    • 11

      Fold the boiled vegetables, grated cauliflower and chopped pickles into the mayonnaise. Finally, add the chopped chervil.

    Print Friendly
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