Fish cakes with boiled potatoes and cold caper sauce

Ingredients for 4 portions

• 500 gCod fillet, cod, haddock or saithe, in pieces
• 1 ½ tbspCornflour, or potato starch
• 1Egg
• 3 ½ tbspCooking cream
• 1Chives, pot, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 1 dlBreadcrumbs
• 2 tbspButter, for frying
• 2 dlSour cream
• 1 tbspMustard, ideally Dijon
• 2 tbspCapers in brine, roughly chopped

On the side

• 900 gPotato, waxy

Method

1. Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water and add salt.
2. Boil the potatoes until tender, about 20 minutes.
3. Finely chop the chives. Blitz the fish to a smooth mixture in a food processor. Add the cornflour, egg, cream, half the chives, salt and pepper and pulse briefly to combine.
4. Shape the mixture into 8 cakes with wet hands and coat them in the breadcrumbs.
5. Stir together the soured cream, mustard, capers and remaining chives. Season with salt and pepper.
6. Fry the fish cakes in the butter in a frying pan over medium heat for about 3 minutes a side, until golden and cooked through.
7. Drain the potatoes and serve with the fish cakes and the cold sauce.

More recipes

• Breaded fish with boiled potatoes and cold dill sauce35 min · ≈ 52 kr/port.
• Fish gratin with prawns and dill45 min · ≈ 63 kr/port.
• Pan-fried fish with dill butter, potatoes and broccoli30 min · ≈ 55 kr/port.
• Lemon salmon20 min · ≈ 34 kr/port.