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Cod fish cakes ('frikadeller') with remoulade

Rick Stein
  • 60 minutes
  • Serves 4

INGREDIENTS

650 g

Cod, fillet

1

small handful Chives

1

small handful Dill

1/2

Lemon

1

Onion, small

2 tbsp

Pickled gherkin

3

sprigs Tarragon, fresh

1

Egg, free-range

1

Egg yolk, free-range

3 tbsp

Caper

2 tsp

Dijon mustard

1

squeeze Lemon juice

120 milliliters

Mayonnaise

1/4 tsp

Curry powder

80 g

Plain flour

1 tsp

Salt

150 milliliters

Olive oil

1 tsp

White wine vinegar

40 g

Butter

150 milliliters

Whipping cream

3 tbsp

Whipping cream, lightly whipped

12

turns Black peppermill