Homemade Fish Cakes with Curried Root Vegetables

Clean the fish fillet — remove any skin and pick out all the bones. Cut the fish into smaller pieces. Make sure everything is completely cold before you start.

Put the fish in a food processor with the salt and run it for 15–20 seconds until the fish is roughly chopped and well mixed with the salt. Run it another 15–20 seconds — you want it coarse, not a paste. Sprinkle in the potato starch and pepper, then add the egg and pour in the milk in a thin stream while the machine runs on medium speed. Finally mix in the chopped leek.

Use a large spoon to shape the fish mixture into even, flat cakes. Heat a frying pan over medium-high heat and add the margarine. Once it's foaming well, it's hot enough — lay in the fish cakes and fry until nicely browned on both sides. Transfer to a plate and keep them warm in the oven at 80–100 °C.

Cut the swede, carrot and parsley root into small cubes. Cook them until tender in a pot of lightly salted water. Save 1.5 dl of the cooking water — you'll need it for the sauce. Drain the rest.

Melt the margarine in a small saucepan and stir in the curry. Add the flour and stir well, then gradually pour in the vegetable water and milk. Keep stirring and let the sauce simmer gently for a few minutes. Add the vegetable cubes and season with salt and pepper. Finish by folding in the finely chopped parsley.