Making fish fricadelles from scratch is really easy, and so much better than the store bought fricadelles. You can add your own herbs and spices to the farce, or you can add pieces of different fish or seafood for flavor and texture. By making them yourself you know what’s in them and where the fish comes from. This is a recipe for a plain fish farce and it can be used for fish balls as well as fish pudding.
Time: 40 minutes
1 pound (500g) one day old fresh (not previously frozen) haddock fillet
½ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
1 teaspoon Dijon mustard
¾ cup (180 ml) cream
1 teaspoon xanthan gum
1 tablespoon butter
Trim the fillets free from skin and bones and cut into small cubes and add to a food processor. It is important that the fish is cold, it improves the binding ability of fish meat. Add salt, pepper, nutmeg, Dijon mustard and onion, and process until the fish farce is smooth and sticky. Then gradually add cream and xanthan gum.
Preheat the oven to 360° F (160°C).
Warm up a large pan over medium-low heat and add butter. Use an ice-cream scoop or a spoon to form the fricadelles. Cook the fish fricadelles until they are golden browned. Carefully turn them around and cook on the other side. Place the fricadelles in the oven for 15-20 minutes to cook through.
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