Stockfish-Cakes with Kale and Red Beet Salad

Adapted from https://www.newscancook.com/seafood/stockfish-cakes-with-kale-and-red-beet-salad

Servings: 4

INGREDIENTS

2 pcs/200 gram soaked tørrfisk/stockfish
6-8 pcs almond potatoes or fingerling potatoes
1 pcs eggyolk
1 tbs unsweetened mustard
1-2 tps plain flour
5 tbs bread crumbs
3 tbs butter
1 bunch kale
2-4 pcs red beet

STEPS

1) Soak the tørrfisk/stockfish in fresh water for at least 24 hours

2) Cook potatoes soft in salty water

3) Chop the fish in finely pieces

4) Peel potatoes and mash with fish and egg yolk

5) Add flour to smooth paste so the batter is formable and season with salt

6) Using two spoons shape the batter in quenelles and cover with bread crumbs

7) Pan fry in butter over medium heat on 3 sides for apx 2-3 minutes on each side

8) Clean kale and red beets in fresh water and cut in to fine stripes

9) Serve the fish-cakes on top of kale and beat salad. Finish off with a couple spoons of butter from the pan