Fish Cakes with Herb Cream
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
