Cultural Background

  • Population 5,770,000 people
  • København (Copenhagen) is the capital of Denmark.
  • People in Denmark speak Danish, English and German.
  • Denmark is coastal lowland.
  • There is a Monarchy
  • The land is democratically ruled
  • The main religion is Christianity. In Denmark, there is freedom of religion.
  • It is told that the Vikings
  • Hans Christian Andersen is a Danish famous author who has written some amazing art fairy tales e.g. The Little Mermaid
  • The main religion is Christianity. In Denmark, there is freedom of religion.
  • It is told that the Vikings originate from Denmark
  • Hans Christian Andersen is a Danish famous author who has written some amazing art fairy tales e.g. The Little Mermaid

Culinary information

Serve the classic fish cakes with curly kale salad and rye bread, remoulade and lemon Fish cake

Ingredients:

  • 500 g chopped fish meat
  • 1 dl wheat flour
  • 2 eggs
  • 1½-2 dl milk
  • salt and pepper
  • 2 tablespoons olive oil or butter for frying

Curly kale salad Ingredients:

  • 200 g green curly kale
  • 100 g of feta cheese
  • 1 tablespoon apple vinegar
  • 1 tablespoon of olive oil
  • salt and pepper

Remoulade Ingredients:

  • 1 cucumber
  • ½ teaspoon of salt
  • ½ cauliflower
  • 200 g carrots
  • 1 small onion
  • 1 dl mayonnaise
  • 2 dl of yogurt natural
  • 2 tsp curry

Kitchen utensils

  • Knife
  • 3 Bowls
  • Stirring ladle
  • Chopping boards
  • Pan

Preperation

Fish Cakes

  1. Bring the fish meat to a large bowl and season with salt and pepper.
  2. Bring the flour and stir it with an electric whip.
  3. Add one egg at a time and whip them in the minced fish.
  4. Stir the milk for a little while, until the minced fish is soft but still so firm that it can be formed into fish cakes.
  5. Heat a pan on the stove and add some oil. Form small meatballs with a spoon in your hand. Put them on the pan with a distance between them.
  6. Stir the fish cakes for 3-4 minutes on each side at mild to medium heat.

Curly kale salad

  1. Cut the stalks of the curly kale, rinse the cabbage leaves and sling them free of water or let them drip into a sieve. Dip them dry with a clean cloth.
  2. Chop the cabbage well and place it in a bowl.
  3. Crush the Feta over.
  4. Dip with oil and vinegar and sprinkle with salt and pepper.

Remoulade

  1. Rinse the cucumber, cut it into small tern and place it in a sieve.
  2. Sprinkle the cucumbers with salt and let them draw for 10 minutes in the sieve.
  3. Rinse the curly kale and grind it on a rough grater.
  4. Peel the carrots and chop them into tiny terns.
  5. Turn the cucumber free of salt and moisture in your hands.
  6. Peel the onion and chop it finely.
  7. Mixed onion with cauliflower, carrots, and cucumber in a bowl.
  8. Add mayonnaise, yogurt natural, curry, and vinegar and stir well together.
  9. Put the remoulade cold in a closed container until you need it.

Accessories

Cut 4 slices of rye bread and toast them if necessary on a toaster.

Serving

Drip the fish cakes with lemon and serve them with crispy green salad and rye bread.

Other aspects

  • It is important to wash hands before and while cooking.
  • All vegetables must be rinsed thoroughly.
  • Always keep fish and vegetables apart.
  • Use a clean knife and chopping board for fish and another clean knife and another chopping board for the vegetables.

You can keep the potatoes for a day or two in the refrigerator