There seems to be plenty of cod and other fish in the fjord at the moment, and we are trying to take advantage. Here's a picture from a late-night catch when Klaus and I returned to shore with two big and several medium-size cod, as well as a full bucket of coalfish. Great to be able to put aside some fish for autumn and winter dinners, when D-vitamins have to make up for the increasing lack of sunlight. One of our favourite dishes that is excellent as a precooked, frozen dinner is home-made fishcakes. Here's the recipe: Kjempegode fiskekaker
600 grams of filleted fish (we use cod, coalfish and haddock)
Small teaspoon of salt
1/4 teaspoon of nutmeg
1/2 tablespoon of potato flour
1,5 dl. milk
1 egg yolk (or 1/2 dl. double cream)
1/4 chopped onion
1/4 chopped bell pepper
Fresh herbs, such as chives, parsley and dill
Pepper to taste
Mash the fish and stir in the salt. Whisk the egg yolk into the milk and blend this into the fish paste little by little. Make sure the paste retains the original texture. Stir in the spices and then the vegetables and herbs. Make balls with two tablespoons dipped in cold water, and fry in the pan with lots of butter.
