This recipe is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily adapted to use local fish. The flavors are common in Swedish cooking – butter, nutmeg, white pepper, allspice and cloves. The side dish features potatoes, (a food staple of Scandinavia), pickled cucumbers (instead of peas) and local blackberries, which replace Swedish lingonberries.
Ingredients
- 1 medium cucumber
- 1 teaspoon chopped chives
- 1 cup water
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 12 ounces blackberries
- 2 tablespoons 100% cranberry juice from concentrate
- 1 tablespoon raw cane sugar
- 1-1/3 pounds grouper fillet (or other white fish)
- Pinch of salt
- 1 egg
- 2/3 cup whole milk
- 1/2 teaspoon ground white pepper
- 1/3 teaspoon ground allspice
- 1/3 teaspoon ground nutmeg
- 1/3 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- Zest from one lemon
- 1-1/2 cups panko breadcrumbs
- 2 tablespoons butter
- 1 tablespoon oil
- 1 pound potatoes, peeled
- 1/2 cup whole milk
- 3 tablespoons butter, room temperature
- Pinch of ground nutmeg
- 1/2 teaspoon salt
Instructions
To make pickled cucumbers: Wash the cucumber and slice with a mandoline in thin slices (or use a knife). Place the sliced cucumbers and chopped chives into a jar with lid. Mix water, sugar and vinegar in a saucepan. Simmer until the sugar has melted. Pour the water mixture into the jar with the cucumbers and chives. Cool, then cover with a lid. Store in the refrigerator for up to one week.
To make blackberry compote: Wash the blackberries and place in a medium saucepan. Add cranberry juice and simmer on medium temperature for 10 minutes, stirring occasionally with a spoon. Add the sugar, stir and let simmer another 5 minutes. Spoon blackberries into a jar with lid. Store in the refrigerator for up to one week.
To make fish cakes: Cut the fish fillet into small pieces and place in the freezer for 30 minutes (to make the cakes easier to shape and prevent ingredients from separating). When the fish is cold, place the pieces in a food processor together with a pinch of salt. Briefly pulse the fish and salt in the food processor. Add egg, milk, white pepper, allspice, nutmeg, cloves, cayenne pepper and lemon zest. Add some extra salt if needed. Pulse ingredients again to combine. Shape the fish mixture into four burgers. (To keep the mixture from sticking to your fingers, moisten hands with cold water.) Place breadcrumbs on a plate and coat cakes on both sides. Add butter and oil to a large frying pan and heat to medium temperature. When the butter has melted and started to turn brown, add the fish cakes and fry them until each side is golden brown and the fish is cooked, about 3 minutes on each side.
To make potato purée: In a medium saucepan, boil potatoes in water with a pinch of salt. Cook until the potatoes are soft. Drain water. Press potatoes through a potato ricer and place the riced potatoes back into the saucepan. Add milk, butter, nutmeg and salt into the pan and mix it all together. Keep it on low heat until it is time to serve.
To serve: Divide potato purée between 4 plates. Place one fish cake on top of potato purée. Spoon pickled cucumbers and blackberry compote alongside each fish cake. Garnish with fresh thyme and chives.
