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Assiette de fiskekaker, galettes de poisson norvégiennes dorées dont une coupée montrant l'intérieur blanc et moelleux, avec pommes de terre à l'aneth, carottes râpées, oignons caramélisés, citron et sauce blanche à l'aneth
Team Curcuma

Fiskekaker (Norwegian fish cakes)

Norwegian fish cakes: cod blended with salt, potato starch, very cold milk, nutmeg and white pepper, shaped with a spoon and browned in butter. Soft and light, served with potatoes and grated carrots.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings : 4 servings
Course : Main Course
Cuisine : Norwegian
Calories : 270
Ingredients Préparation Notes

Ingredients
  

  • 600 g cod or haddock (skinless, boneless, well chilled)
  • 1 1/2 tsp salt
  • 3 tbsp potato starch (30 g)
  • 1/2 tsp ground white pepper
  • 1/4 tsp grated nutmeg (or mace)
  • 1 egg
  • 250 ml very cold whole milk
  • 1 tbsp snipped chives (optional)
  • 40 g butter (for frying)
  • boiled potatoes, grated carrots, caramelised onions and dill sauce to serve

Préparation
 

  1. Cut the fish into pieces, pat it dry carefully with kitchen paper and keep it in the fridge until the last moment.
  2. Blend the fish with the salt in a food processor for 1 minute, until you have a smooth, sticky paste.
  3. Add the potato starch, white pepper, nutmeg and egg, and blend for a few seconds. Then pour in the very cold milk a little at a time, pulsing, until the mixture is smooth, light and firm enough to hold on a spoon. Stir in the chives with a spatula.
  4. Melt some of the butter in a large frying pan over a medium heat.
  5. With a wet tablespoon, scoop up some mixture, shape an oval cake about 2 cm thick and place it in the pan. Flatten it slightly. Carry on with the rest, in batches, adding more butter.
  6. Cook for 3 to 4 minutes on each side, until the fiskekaker are well browned and firm to the touch. Lower the heat if the crust colours too quickly.
  7. Serve hot with boiled potatoes, grated carrots, caramelised onions and a dill sauce, or leave to cool and eat on bread.

Notes

Makes 12 fiskekaker. The fish and milk must be very cold. Cooked fish cakes keep for 2 days in the fridge and freeze very well (3 months). Nutrition values are for the fish cakes fried in butter, without sauce or sides.