Fish Cakes – Norwegian

According to Magnus Nilsson, these fish cakes are an absolute staple of everyday cooking in Norway. He is the don of Scandi cooking so we better trust his word. Well they aren’t a staple in the UK so why not treat your tastebuds and give these guys a try. I promise they are delicious. Unlike other fish cakes these don’t use mash potato, so are nice and light and have a texture that is closer to pancakes. Everyone loves pancakes so go find a fish in a stream, the sea or Morrisons and get to work. Pancakes are for life, not just breakfast or pancake day.

What you need

  • 400-500g fish (salmon or cod work well)
  • 200ml single cream
  • 2 teaspoons of salt (seems like a lot but you need it to counter all the cream)
  • 2 tablespoons of potato starch (you can pick it up in some supermarkets and most Asian, African or Caribbean supermarkets 
  • Butter for frying
  • Optional (1 chopped onion that has been sweated down in a frying pan, a few sprigs of chopped dill)

 

Into a blender put your fish. Make sure that you have removed any bones including the small pin bones. If you don’t want to do this yourself get some pre-fillleted fish. Also remove any skin as this has no place in a fish cake. Turn the blender on and mince the fish up. This should only take 20 seconds or so, you don’t want the fish to become complete mush.

Pour in the cream, the potato starch, the salt and pepper and blend again for about 30 seconds on a medium speed. It should look a bit like a thick fish mousse. You want the fish to still have some texture at the moment (i.e. lumps are good). This is your batter and it should be fairly thick.

Grab a frying pan and add a knob of butter. Let the butter get nice and hot on a medium heat, without letting it burn. Add a serving spoons amount of the batter and with the other side of the spoon flatten the mix out until you have a 1 or 2 cm thick disk. Fry that little disk for a minute or two and then flip over and fry on the other side. It should have a nice golden brown mottled surface. If not, make sure to do the other side a little longer. Once you’ve got the fish cake looking really delicious, slap it on a plate.
Either build a mighty stack of fish cakes and create a fishy leaning tower of Pisa and eat them like American pancakes, or have them on their own with some rosemary and thyme potatoes.

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