Wednesday, 7 October 2020

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Oven-Baked Easy Danish Fish Cakes (Fiskefrikadeller)

 


Serves 4

Ingredients:

1. 250g cod
2. 250g salmon
3. 1 egg
4. 1 TBS white wholewheat flour, corn starch or potato flour. 
5. 2 TBS piskefløde (cream)
6. 1 tsp salt
7. 6 turns black pepper mill
8. 2 TBS cooking oil (or you can use a mixture of butter and cooking oil)
9. Dill for garnish

Directions:

1. Cut fish into smaller pieces, putting a few bite-size of salmon aside.

2. Blend fish, egg, flour, salt and pepper blend in a food processor or blender. I use my Magimix blender for this.

3. Add the remaining salmon pieces and mix well.

4. Use an ice-cream scoop to form the mixture into fish cakes into an oven-proof dish.

5. Let them rest for 15-30 minutes in the fridge if you have the time.

6. Bake at 225 degree celsius for approx. 20 - 25 minutes, flipping over halfway through, if it is not evenly browned

Tips:

To keep them warm, you can put them in the oven at 80 degree celsius until you are ready to serve them.

Additional Information:

There is a slight, but noticeable difference using the cream or not using the cream. Using cream makes them a tard juicier.

My family could not taste the difference between pan-fried fish balls and oven-baked fish balls. So if I like to not have the bother to have to watch and flip fish balls on the pan, I will just bake them in the oven.

References:









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