Stockfish-cakes with kale and red beet salad

S14 (US Season 8)EPISODE 02


  • Soak tørrfisk/stockfish in fresh water for 24 hours
  • Cook potatoes soft in salty water
  • Chop the fish in finely pieces
  • Peel potatoes and mash with fish and egg yolk
  • Add flour to smooth paste so the batter is formable and season with salt
  • Using two spoons shape the batter in quenelles and cover with bread crumbs
  • Pan fry in butter over medium heat on 3 sides for apx 2-3 minutes on each side
  • Clean kale and red beets in fresh water and cut in to fine stripes
  • Serve the fish-cakes on top of kale and beat salad. Finish off with a couple spoons of butter from the pan