Fish Cakes with Herb Cream

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Fish Cakes with Herb Cream
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 56 min.
Ready in

Ingredients

for
4
For the sauce
2 handfuls fresh Fresh herbs (such as chives, parsley, watercress, chervil, borage, sorrel, burnet)
200 grams Natural yogurt
150 grams Whipped cream
3 hardboiled eggs
2 tsps medium hot Mustard
2 Tbsps White vinegar
120 milliliters sunflower oil
salt
peppers
lemon juice
For the fish cakes
1 shallot
1 tsp butter
5 Leeks
750 grams Perch fillet (ready to cook, skinless)
2 eggs
½ tsp lemon zest
3 Tbsps White bread crumbs
salt
lemon juice
white peppers
2 Tbsps vegetable oil (to fry)
For the garnish
olive oil
freshly ground peppers
Flowers
Fresh herbs
How healthy are the main ingredients?
Whipped creamMustardeggsaltshallotLeek

Preparation steps

1.

For the sauce, rinse herbs, shake dry, pluck leaves and finely chop. Mix with yogurt and sour cream. Peel eggs, cut in half and remove yolks. Chop egg whites and mix together with herbs and yogurt mixture. Push egg yolks through a sieve, mix with mustard and vinegar and then whisk with oil until a creamy mayonnaise forms. Mix with herb mixture. Season sauce with salt, pepper and lemon juice.

2.

For the fish cakes, peel and finely chop shallot and saute in butter until translucent. Remove from heat and cool until lukewarm. Rinse chives, shake dry and cut into small rings.

3.

Rinse fish, pat dry and coarsely chop. Chop finely using a food processor. Mix with eggs, lemon zest, shallot and chives. Add breadcrumbs until a moldable mixture forms. Season with salt, lemon juice and pepper. Shape into 12 patties. Fry in hot oil until golden brown for 2-3 minutes on each side.

4.

Pour sauce in center of plates. Top with fish patties, sprinkle with olive oil and add pepper to taste. Garnish with edible flowers and fresh herbs before serving.