- 650g/1lb 7oz cod fillet, skinned and boned
- 150ml/5fl oz whipping cream
- ½ lemon, zest only
- 1 free-range egg, beaten
- 80g/2¾oz plain flour, plus extra for dusting
- ¾ tsp salt
- 12 turns black peppermill
- small handful dill, chopped
- 1 tbsp capers, chopped
- 40g/1½oz butter
- 1 free-range egg yolk
- 1 tsp white wine vinegar
- ¼ tsp salt
- 150ml/5fl oz olive oil
- 120ml/4fl oz mayonnaise (see above)
- 2 tbsp finely chopped capers
- 2 tbsp finely chopped pickled gherkin
- 1 small onion, finely grated
- squeeze lemon juice
- 2 tsp Dijon mustard
- ¼ tsp curry powder
- small handful chives, chopped
- 3–4 sprigs fresh tarragon, chopped
- 3 tbsp whipping cream, lightly whipped
- Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky.
- With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties.
- Heat the butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.
- For the mayonnaise, put the egg, vinegar and salt into a blender or food processor. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl. Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated. Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.
- Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller.