750 g ( 1 2/3 pounds) skinless, boneless haddock fillets 1 Tbs. salt 2 Tbs. potato starch 1/4 tsp. ground nutmeg 1/4 tsp. freshly ground white pepper about 5 dl (2 cups) milk/fish stock butter
Instructions
1) Grind the fish once, then transfer to a food processor.
2) If not using a food processor, grind 5 times, the last time with salt before adding the other ingredients.
3) Add salt, potato starch, nutmeg and pepper to the fish.
4) Gradually add the milk or stock. Process until smooth.
5) Fill the forcemeat into a pastry tube without a tip.
6) Pipe directly into a medium hot skillet with browned butter.
7) Make medium-sized round cakes. Fry about 2 minutes per side.
8) Serve with fried onions, browned butter, cole slaw and boiled potatoes, or serve in brown gravy with boiled or creamed vegetables and boiled potatoes.
Enjoy!
