The original Wallenbergare is a veal burger named after the ancestor of the largest industrial family in Sweden (Marcus Wallenberg), and a true delicacy with smooth flavors.
I have decided to do a fish version of the famous Wallenbergare. I think this adds an even more freshness and gives the real Scandinavian touch on the dish. I have used cod in my recipe, but you can of course use any other preferred white fish or even mix it with e.g. salmon. I serve it with the traditional side dishes mashed potatoes and peas.
Ingredients (4 pers):
- 1.3 lb cod (or any other fish you prefer)
- 1 egg
- 1 cup cream or whole milk
- 1 tsp cayenne pepper
- A hint of nutmeg, white pepper, allspice, cloves
- 1 lemon (peel)
- 1-1 1/2 cup Panko crumbs
- salt, butter, oil
- 1.3 lb potatoes
- 1/2 cup whole milk
- 3 tbs butter
- salt, nutmeg
- fresh dill
Start with preparing the mashed potatoes. Peel the potatoes and add them to a saucepan of lightly salted water. Bring the potatoes to the boil and simmer with a lid on for about 20 minutes until the potatoes are soft. When the potatoes are nearly ready, add the milk to a separate saucepan and heat to simmering point. When the potatoes are really soft, drain them. Put them back into the pan again. Using a fork, metal spoon or an electric whisk, gradually whisk in the milk and butter until you have the right consistency for your mash. Don’t overbeat the potatoes! Season generously with salt and some grated nutmeg (optional). Taste and adjust the seasoning.
Mix the fish with some salt with a blender. Add egg, cream and the spices. Mix quick together so the mince has a nice texture. Add finely chopped lemon peel. Season with more salt if needed. Shape 4 fish burgers. Get some cold water on your hands to make it easier shaping the burgers. Use the Panko to crumb your fish burgers. Make sure the Panko is covering both sides everywhere. Fry the fish burgers in a mix of butter (taste) and oil (color) on middle temperature until the fish is done.
Serve your ocean Wallenberger with the mashed potatoes and peas. Garnish with lemon and some dill.
My plate is from West Elm.