Fish Cakes with Aioli and Salsa

For the fish cakes, sweat the shallots in a little oil. Soak the bread in the milk, squeeze out the excess and add to the shallots. Add the fish fillet, the eggs and herbs and season with salt and pepper. Purée everything together.

Form small cake shapes from the mixture and fry until golden brown.

For the aioli, peel and crush the garlic cloves. Stir in the egg yolk, mustard, vinegar, lemon juice and ketchup and season with salt and pepper. Trickle in the oil, while beating, and then increase the speed of the stream until it's all mixed in.

For the salsa, quarter the tomatoes, remove the seeds and dice.

Peel and finely chop the onion.

Rinse the cucumber, cut in half lengthwise, scrape out the seeds and also cut into cubes.

Combine the lemon juice with the oil and season with salt and pepper. Mix with the diced vegetables.