Fish cakes with remo and rye bread

Ingredients for Fish cakes with remo and rye bread

Instructions for Fish cakes with remo and rye bread

To prepare the Fish cakes with remo and rye bread recipe, please follow these instructions:

Fish cakes
Cod fillet in a meat mincer or food processor and chop coarsely. Com forcemeat into a bowl and stir in the tough with salt.

Eggs, flour and cream add a little at a time and stir well around, to the forcemeat has an appropriate texture.

Carrot and potato peeled and grated on a fine grater. Væden is pressed out of the vegetables and stir in the forcemeat. Add the chopped dill and pepper.

Forcemeat rests about 30 minutes on ice. Fry the Meatballs in butter and ½ ½ oil.

1. tip: when forcemeat touched chewy with salt, binds the better the fluid and has severe by dividing.

2. tip: It is important that all ingredients have the same temperature. So keep the forcemeat easier together.

3. tip: It is important to have patience at the frying of the models. They must have a nice roast crust before they reversed. This gives the models a better structure and firmness.

Remo
The vegetables be rearranged and rinsed. the extreme of the flower the cabbage on the coarse side of tearing a grater and place in Bowl.

The rest of the flower the cabbage and vegetables cut into cubes and place in a pot of oil, salt, pepper, sugar and vinegar.

Steam the vegetables tender, covered in 3-4 minutes, so there is still bite in. Stir a couple of times in the Pan so that the vegetables will be one's steamed.

Take the Pan from the heat. While the vegetables cool, stir mayonnaise.

Mayonnaise
Egg yolks, mustard, vinegar, salt and pepper, beat whites in a mixer.

Slowly add the oil in a thin beam, while you'll do well, then mayoen not separates.

When the oil is added, adjust the taste with a little salt, pepper and a twit vinegar.

The steamed grønrsager, grated cauliflower and chopped pickled cucumber are changed in majonæsen. Finally add the chopped Chervil.