{"id":112083,"date":"2016-11-18T22:59:11","date_gmt":"2016-11-18T21:59:11","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=112083"},"modified":"2017-10-27T21:51:47","modified_gmt":"2017-10-27T20:51:47","slug":"rick-stein-fish-cakes-with-remoulade-recipe-on-rick-steins-long-weekends","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/112083\/rick-stein-fish-cakes-with-remoulade-recipe-on-rick-steins-long-weekends\/","title":{"rendered":"Rick Stein fish cakes with remoulade sauce recipe on Rick Stein’s Long Weekends"},"content":{"rendered":"

Rick Stein served up tasty Danish fish cakes (‘frikadeller’) with remoulade sauce on Rick Stein’s Long Weekends.<\/p>\n

The ingredients are: 650g cod fillet, skinned and boned, 150ml whipping cream, \u00bd lemon, zest only, 1 free-range egg, beaten, 80g plain flour, plus extra for dusting, \u00be tsp salt, 12 turns black peppermill, small handful dill, chopped, 1 tbsp capers, chopped and 40g butter.<\/p>\n

For the mayonnaise: 1 free-range egg yolk, 1 tsp white wine vinegar, \u00bc tsp salt and 150ml olive oil.<\/p>\n

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, \u00bc tsp curry powder, small handful chives, chopped, 3\u20134 sprigs fresh tarragon, chopped and 3 tbsp whipping cream, lightly whipped.<\/p>\n

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