Fish Patties on Fennel Salad

Ingredients

• 500 g mackerel fillet (ready to cook, skin removed)
• 2 slices toast bread
• 50 ml heavy cream
• 1 egg
• 1 tbsp freshly chopped dill
• Salt
• Pepper (freshly ground)
• panko breadcrumbs (as needed)
• 2 tbsp vegetable oil (for frying)
• 2 bulbs fennel
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 100 g flour
• 1 egg
• 100 g panko breadcrumbs
• 30 g clarified butter
• parsley (for garnish)

Instructions

1. 1.

   Wash the fish, pat dry and cut into cubes. Soak the toast bread in the cream. Then blend with the fish, egg, dill, salt, and pepper until smooth. If the mixture is too soft, fold in white bread crumbs. Season with salt and pepper.

2. 2.

   Clean the fennel, wash if necessary, quarter it, remove the tough core, and slice into thin strips or shave. Mix with salt, pepper, lemon juice, and olive oil, then arrange on a plate.

3. 3.

   Shape 4 patties from the fish mixture, dredge each first in flour, then beaten egg, and finally in panko breadcrumbs. Fry in hot clarified butter over medium heat until golden brown all around. Remove and serve atop the fennel salad, garnished with parsley leaves.