Nick Evans’ Danish fish frikadeller with remoulade

By Nick Evans, Rick Stein’s Cookery School, Padstow.

Right in the middle of the Tivoli Gardens in Copenhagen is the Grøften, a massive 600-seat restaurant which has been going since 1864. Its new chef, Jacob Elkjær, has bought his famous fish cakes from his home town of Middelfart. He says the secret is not to use too much flour or milk. I like Jacob, a very enthusiastic and successful restaurateur, and especially the fish cakes with his own

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Ingredients

  • 650g skinless boneless cod fillet
  • 150ml whipping cream
  • Zest 1/2 lemon
  • 1 egg, beaten
  • 80g plain flour, plus extra for dusting
  • 3/4 tsp salt
  • 12 turns black peppermill
  • Small handfull of dill, chopped
  • 1 tbsp of capers, chopped
  • 40g butter

For the remoulade

  • 120g mayonnaise
  • 2 tbsp finely chopped capers
  • 2 tbsp finely chopped pickled gherkins
  • 1 small onion, finely grated
  • Squeeze lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp curry powder
  • Small handful of chives, chopped
  • 3-4 sprigs fresh tarragon, chopped
  • 3 tbsp whipping cream, lightly whipped

Method

  1. Combine the fish with the whipping cream, lemon zest, egg flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky.

  2. With lightly floured hands, divide into 8-12 portions - depending on what size you like your frikadeller - and form into flat patties.

  3. Heat the butter until foaming and fry the patties for 4 to 5 minutes on each side until golden. Keep warm.

  4. Mix together all the ingredients for the remoulade, folding the whipped cream at the end.

  5. Serve alongside the frikadeller.