Fiskefrikadeller med Persillesovs
Fiskefrikadeller med persillesovs·(fis-kuh-frik-uh-dell-er meth pair-sill-uh-sovs)
Husmanskost (The Honest Weeknight Skillet)
These aren't precious, tweezers-plated quenelles; fiskefrikadeller are working-class survival food built from supermarket cod scraped into a bowl on a cold Tuesday night. American blogs inevitably try to dress them up with panko breadcrumbs or garlic powder. Ignore them. The magic lies in the humble potato starch that gives the farce its signature spring, and a rich white parsley sauce done right—meaning curly parsley folded in completely off the heat so it stays vibrantly, shockingly green. Get the cast-iron skillet smoking, fry the patties until the butter foams, and pass the parsley sauce.
Ingredients
- skinless boneless cod fillets1 1/2 lb
- kosher salt1 1/2 tsp
- yellow onion1 med
- eggs2 large
- potato starch3 tbsp
- whole milk1/2 cup
- ground white pepper1/2 tsp
- unsalted butter2 tbsp
- canola oil2 tbsp
- unsalted butter3 tbsp
- all-purpose flour3 tbsp
- whole milk2 cup
- kosher salt1/4 tsp
- grated nutmeg1 pinch
- curly parsley1 large bunch
- lemon1 med
- baby potatoes1 lb
Method
- 01
Extract the myosin to build the bouncy texture.
Add the kosher salt to the coarsely chopped fish in a large mixing bowl and stir vigorously with a wooden spoon for about one minute until the fish becomes visibly sticky and holds together.
- 02
Build and rest the farce.
Stir in the grated onion with its juices, eggs, potato starch, half cup of milk, and white pepper until thoroughly combined into a thick, wet batter, then cover and refrigerate for exactly 30 minutes so the potato starch can fully hydrate.
- 03
Fry the fiskefrikadeller until deeply golden.
Heat two tablespoons of butter and the canola oil in a heavy skillet over medium heat, then use a wet spoon to drop oval-shaped scoops of the batter into the foaming fat, frying for 4 to 5 minutes per side until crisp and firm.
- 04
Build a simple white roux for the persillesovs.
While the last batch of fish cakes finishes frying, melt the remaining three tablespoons of butter in a medium saucepan over medium-low heat without letting it brown, then whisk in the flour and let it bubble gently for a minute or two to cook out the raw flavor.
- 05
Thicken and simmer the sauce.
Gradually whisk in the two cups of milk, bringing the mixture to a gentle simmer for 4 to 5 minutes until rich and thickened, then season with the remaining salt and a pinch of nutmeg.
- 06
Fold in the curly parsley completely off the heat.
Remove the saucepan from the stove entirely before stirring in the chopped parsley and a small squeeze of lemon juice, ensuring the herbs stay vibrantly green rather than turning a bitter, murky brown.
- 07
Serve immediately.
Plate the warm fish cakes alongside the boiled baby potatoes, ladling the bright green parsley sauce generously over the potatoes and serving with extra lemon wedges.