Fiskefrikadeller

Ingredients

• Alaskan Sole Fillets

  Eastern Fisheries

  512g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  1 medium or 110g

• Potato Flour

  Bob's Red Mill

  3 tablespoon or 34g

• 2% Lait Partiellement Ecreme

  Dairyland

  ½ cup or 50g

• Butter

  Salted

  1 tbsp or 14g

Directions

1. https://artofnaturalliving.com/fiskefrikadeller-danish-fish-cakes/
2. Prepare dill sauce by mixing all the dill sauce ingredients. Cover and store in the refrigerator. Double check that your fish is free of bones and skins. Put the fish in a food processor and chop it roughly (it will be chopped more later), 1-2 minutes Transfer the chopped fish to a bowl. Add salt and stir the fish meat gently 1-2 minutes. The salt helps bind the liquid to create a juicier fish cake. Peel and grate the onion, then add to the fish. It is important to grate, not chop so it is thoroughly incorporated into the patty. Stir in ground pepper, then the eggs, one at a time. Stir the potato flour into the fish mixture Place the mixture back in the food processor and pulse for a minute. Add the milk a little at a time and pulse briefly each time. Process until the mixture is firm but smooth. You may not need all the milk (I didn’t) or you may need slightly more. Cover and chill in the refrigerator for 30 minutes. Using half butter and half mild oil (I used mild olive oil), fill a frying pan with ¼ - ½ inch of oil. Heat on medium heat. Using a large tablespoon, scoop out some fish mixture and form into a flattened circle or oval in your palm. (Tip: dip the spoon into a large glass of cold water between each scoop) Fry the fiskefrikadeller and flip when the bottom is golden and crusty, about 4-5 minutes. Continue frying until the second side is also golden and crusty and the center is done (you can use an instant read thermometer if you wish) Serve warm with dill sauce.