Breaded Fish Cakes

Rinse the potatoes and let simmer in boiling salted water for 25-30 minutes. Drain, let evaporate and press through a potato ricer.

Fry the baguette slices in hot butter until crisp. Drain on paper towels and coarsely tear apart. Rinse the fish, pat dry and cut into large pieces. Peel the garlic. Mix the fish with the potatoes, add the garlic and the bread and chop everything in a food processor, taking care not to finely shred. Then add the egg, crème fraîche, and basil and season with salt and pepper. Knead until mixture is easy to work with, adding breadcrumbs as needed. With wet hands, shape mixture into patties and roll in the breadcrumbs until they are covered.