Fish Cakes with a Quick Remoulade and Rye Bread

INGREDIENTS:

Number of servings

Servings: 6

Fish cakes with a quick remoulade and rye bread

600 g fillet of cod or similar white fish in the cod family

1 baking potato

1 carrot

1 tsp sea salt

Freshly ground white pepper

2 eggs

2 dl whipping cream

2 tbs flour

½ bunch of dill

Butter and oil for frying

Remoulade

1 fennel

2 carrots

½ cauliflower

2 tbs rapeweed oil

Salt and pepper

20 g cane sugar

3 tbs apple vinegar

½ bunch of chervil

50 g pickled cucumbers

Mayonnaise

2 egg yolks (organic)

1 tbs mustard

1 tbs cider vinegar

3 dl rapeweed oil

Salt and pepper

PREPARATION:

• 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 do not fall apart.

• 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.

• Finally, add chopped dill and pepper.

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

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

• 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

• 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.

• 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.

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

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

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