NorCal Kayak Anglers
General => Recipes => Topic started by: dank on November 16, 2017, 06:04:32 PM
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I love these as much as I love Chinese style fish balls (recipe posted on NCUH) and they're a great way to use up the trim after processing or just for the sake of doing something different. This recipe is adapted from the one in The Nordic Cookbook by Magnus Nilsson. Here's what you'll need:
1 pound or more of fish, chopped up into small pieces and chilled
3 teaspoons salt or more
2 tablespoons potato starch
2 tablespoons baking powder
1 cup of heavy cream
Additional salt and pepper to taste
Sauteed onions are optional. Be sure they are cold before adding to the mixture.
Dump the fish in the food processor with the salt, pepper and potato starch and buzz for about 30 seconds or a little more. Add the cream slowly while buzzing again for another 30 seconds. Grab a handful of the mixture, knead lightly in your hand, form a patty and fry in butter in a skillet over medium heat on both sides until golden brown. Season with a little more salt and pepper.
Traditionally these are served with mashed potatoes and gravy.
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I'm assuming this is for use with fish that have white meat, i.e. rockfish, halibut, etc?
Awesome recipe
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I'm assuming this is for use with fish that have white meat, i.e. rockfish, halibut, etc?
Awesome recipe
Yes, definitely. For this most recent batch I used two medium sized rockfish and the trim from a ling and other rockfish.
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..and what kind of mushrooms are those, chanterelles?
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..and what kind of mushrooms are those, chanterelles?
Oyster mushrooms. My wife found them at work the other day.
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This looks awesome thanks for the recipe!
Can’t wait to try it out.
-Eliot