650g/1lb 7oz cod fillet, skinned and boned
150ml/5fl oz lactose free cream
½ lemon, zest only
1 free-range egg, beaten
80g/2¾oz gluten free plain flour, plus extra for dusting
¾ tsp salt
12 turns black peppermill
small handful dill, chopped
1 tbsp capers, chopped
40g/1½oz lactose free butter
For the mayonnaise
1 free-range egg yolk
1 tsp white wine vinegar
¼ tsp salt
150ml/5fl oz olive oil
Serves - 4
Combine the fish with the lactose free cream, lemon zest, egg, gluten free flour, salt and pepper in a food processor and pulse until combined.
Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky.
With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties.
Heat the lactose free butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.
For the mayonnaise, put the egg, vinegar and salt into a blender or food processor.
Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion.
To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl.
Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated.
Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly. Serve alongside the frikadeller.
Recipe adapted from: Good Food