Tuesday, July 29, 2008
Copenhagen Cod Cakes
1 pound Cod Fillets, fully thawed
8 cups water with 3 tablespoons salt
1 teaspoon dill weed
1/2 cup cooked diced potatoes
1/2 cup grated carrots
1 cup breadcrumbs
2 tablespoons grated onion
2 tablespoons chopped fresh dill or 1 teaspoon dill weed
1/2 cup mayonnaise
1 tablespoon minced gherkin or dill pickle
1 tablespoon Dijon mustard
butter or margarine
Bring water to a boil. Add dill and peppercorns. Reduce heat and add fillets. Simmer until fish is opaque. This should take about five minutes. Remove, drain all water and then flake fish into a large bowl. Add potatoes, carrots, 1/4 cup breadcrumbs, dill and onion. In another bowl, combine mayonnaise, gherkin or pickle, egg and mustard. Fold it into fish mixture. Form into six patties. Place remaining breadcrumbs on a plate and coat the fish cakes well with crumbs so that they are firm. Cover and refrigerate for 1 hour.
Heat oil and butter in a skillet. Cook as many fish cakes as will fit in the pan giving you enough room to turn them. Sauté about 3 to 4 minutes on each side. Keep warm at 200 until ready to serve.