Foundry proprietor Berggren’s fishcake

Foundry proprietor Berggren’s fishcake

Oven 200°C       Serves 10

 

Ingredients fish cake:

300 g fillet of pike

2 tsp salt

50 g butter or margarine

2 tbsp potato starch

2 eggs

1 ½ dl milk

1 ½ dl whipping cream

White pepper

 

Mince the fish fillets fine (this takes care of any hidden bones). Put the minced fish to the side. Blend everything in a mixer except the fish. When properly blended, add minced fish, little by little, and blend until you get a smooth mixture.

If you want to make a larger batch at once, you can use the slower food processor instead of the quicker mixer, but in that case, it is important that all the ingredients are of the same temperature. Pour into a greased and breaded tin.

Cook in a bain-marie for 40-60 minutes. Instead of greasing and breading the tin, you can cover it on the inside with cling film before you pour in the fish mixture. Towards the end of the baking process, cover the surface with wet greaseproof paper to avoid the surface of the fish cake to get too brown. Serve cold.

 

Ingredients for trimmings and sauce:

4 large onions

Oil for frying

5oo g fresh spinach or ditto frozen

1 jar pickled crayfish tails, c. 125 g + liquid

1 tbsp concentrated veal stock

1 tbsp concentrated lobster stock 

2 dl pouring or whipping cream

3 dl white wine

Apple cider vinegar

4 tbsp butter or colza oil

4 tbsp specialist sauce flour

1 dl grated cheese, for example cheddar or Swedish Västerbotten cheese

tarragon

(honey or sugar)

 

Directions for trimmings:

If you use frozen spinach, defrost it. Start by slicing the onions thinly and fry gently on low heat in a couple of tablespoons of oil. Add a few teaspoons of tarragon and some veal stock. When the onions begin to soften, add water or, even better, wine, sherry, port or any other such little drops you may have left in a bottle somewhere. Let everything simmer for at least half an hour or until the onions are really soft. Season to taste with salt, apple cider vinegar, honey or sugar. Next, blanch the fresh spinach and leave the defrosted or fresh spinach to drip dry in a strainer.

 

Directions for Béchamel sauce with cheese:

Mix wine, cream, the liquid from the pickled crayfish tails and concentrated lobster stock. Bring to the boil and thicken with specialist sauce flour that you have mixed with melted butter or colza oil in a cup on the side. Simmer until the sauce thickens. Take the pan from the heat and add the grated cheese. Season to taste with salt, pepper and maybe some more lobster stock. Cover the bottom of an oven safe dish with the onions. Place the sliced fish cake on top of the onions and cover it with the spinach. Sprinkle some salt on top. Cover the fish cake with the sauce and gratinate in the oven in 200°C for 15-20 minutes. Top the fishcake with pickled crayfish tails and serve with boiled or pressed potatoes.

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