3 to 5 kg pike in live weight
Gives about 50% fillets
1.5 kg pike fillets
2 cloves garlic
3 egg yolks
(Plain from 2 eggs stored, see text)
2 tbsp. potato flour
1 to 2 cups cream
1 tsp. salt and ½ tsp. white pepper
150 butter and 2 tbsp. olive oil
100 g Bacon - see text
New Danish potatoes
Butter Sauce (clarified butter)
1 bunch of dill
Swedish pike fish cakes with new potatoes and butter sauce
Procedure without liability: Start by catching a pike, but it must be a pike from the water stream or a large, clean lake. Like a brackish pike, they are the best. A 10 kg pike from a moor must be discarded, since it is not worth eating. Moreover, the importance of moor, as it keeps the water clear, because it eats many "trash fish" that eats Daphnia, which in turn eats algae.
Pike must be filleted the large bone and the skin removed. There will always be small pin bones left in the meat, but they are irrelevant, since the fish is minced with onion and garlic. (Want to try the Danish model, then add 5% bacon to the fish). The resulting paste add salt, pepper, potato flour, egg yolks and while stirring well into the mixture, add cream. 1 to 2 egg whites whipped stiff and a suitable amount turned gently into the mixture.
Find a great fit pan that can hold all the fish cakes at once. Do not have it, you just roast the fish cakes at twice. Melt well with butter in the pan over low heat. Shape meat mixture into small meatballs with a spoon and fry them first on low heat for a few minutes. Then turn up the heat, so they become golden brown. It takes about 6 minutes for the first side. Turn down the heat and turn the meatballs. Repeat the same procedure for the other side. It is important that the butter does not becomes too brown/black as being the meatballs not airy.
The stuffing should be fluffy and linden so that it can be formed into small fish cakes. So, the above quantities indicative, but just go ahead because it can not go wrong.
Serving: Serve fish cakes with potatoes, butter sauce and remoulase on a plate.
Garnish: A little green dill sprinkled over the potatoes and lemon wedges served here.
Drinks: A cool and dry white wine fits well here in the summer heat.
Hint: The pike is a lean fish, therefore I would like to add 5 to 10% bacon or lard to the pike flesh. I chopper the bacon / lard once before, it again chopped together with pike flesh.
Note: Pike smallest measurement is 60 cm and the close season from 1 April to 15 May, both days included. in Denmark. In Sweden? It is usually the owner, renter or admiistrator of fish water, which determines the smallest measurement limits and close seasons for pike.