Rick Stein fish cakes with remoulade sauce recipe on Rick Stein’s Long Weekends

Rick Stein served up tasty Danish fish cakes (‘frikadeller’) with remoulade sauce on Rick Stein’s Long Weekends.

The ingredients are: 650g cod fillet, skinned and boned, 150ml whipping cream, ½ lemon, zest only, 1 free-range egg, beaten, 80g plain flour, plus extra for dusting, ¾ tsp salt, 12 turns black peppermill, small handful dill, chopped, 1 tbsp capers, chopped and 40g butter.

For the mayonnaise: 1 free-range egg yolk, 1 tsp white wine vinegar, ¼ tsp salt and 150ml olive oil.

For the remoulade: 120ml 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 and 3 tbsp whipping cream, lightly whipped.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.