In Sweden, it is recommended, nej, encouraged and assumed that people eat fish. Like 3-4 times a week. We are not big fish eaters, but we have a few recipes we really like and this is one of them.
The recipe is good for 4 big fish cakes (4 portions). The original is here.
Start by preparing a tartare-style sauce. Mix: 125ml of mayonnaise, one tablespoon of roughly chopped capers, one teaspoon of creamed horseradish (we put a pea of wasabi), one teaspoon of Dijon mustard, one small very finely chopped shallot and one teaspoon of parsley, finely chopped.
Put 450g of cod or haddock (if available, you can buy frozen pieces of fish (not filé) which makes pretty cheap) and 2 bay leaves in a frying pan. Pour over 150ml of milk and 150ml of water. Bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop 350g of potatoes (the kind suitable for a mash) into even-sized chunks. Cook until tender using your favorite method (we = microwave). After they are cooked, make sure they are very dried, by drying them in a hot pan if necessary. Mash with a fork, stirring, to have a light, dry fluffy mash. Add one tablespoon of the sauce and one tablespoon of lemon juice, one tablespoon of chopped fresh parsley (if using dried, one teaspoon) and one tablespoon of chopped chives. Season with salt and pepper. Taste to adjust: it should taste good already. :)
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently mix the fish and potatoes together. Try not to "play with it" too much, it is nice that the fish still has some chunks. Put to one side and cool.
Beat one egg on a large plate and lightly flour a board. Spread 85g of breadcrumbs on another plate. Divide the fish cake mixture into four. On the floured board, and with floured hands, shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, making sure it is completely covered (with a brush if necessary). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat 3-4 tablespoon of oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and a green salad.
The recipe is good for 4 big fish cakes (4 portions). The original is here.
Start by preparing a tartare-style sauce. Mix: 125ml of mayonnaise, one tablespoon of roughly chopped capers, one teaspoon of creamed horseradish (we put a pea of wasabi), one teaspoon of Dijon mustard, one small very finely chopped shallot and one teaspoon of parsley, finely chopped.
Put 450g of cod or haddock (if available, you can buy frozen pieces of fish (not filé) which makes pretty cheap) and 2 bay leaves in a frying pan. Pour over 150ml of milk and 150ml of water. Bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop 350g of potatoes (the kind suitable for a mash) into even-sized chunks. Cook until tender using your favorite method (we = microwave). After they are cooked, make sure they are very dried, by drying them in a hot pan if necessary. Mash with a fork, stirring, to have a light, dry fluffy mash. Add one tablespoon of the sauce and one tablespoon of lemon juice, one tablespoon of chopped fresh parsley (if using dried, one teaspoon) and one tablespoon of chopped chives. Season with salt and pepper. Taste to adjust: it should taste good already. :)
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently mix the fish and potatoes together. Try not to "play with it" too much, it is nice that the fish still has some chunks. Put to one side and cool.
Beat one egg on a large plate and lightly flour a board. Spread 85g of breadcrumbs on another plate. Divide the fish cake mixture into four. On the floured board, and with floured hands, shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, making sure it is completely covered (with a brush if necessary). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat 3-4 tablespoon of oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and a green salad.
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