Fish Patties with Herb Cream

Ingredients

• 2 handful fresh herbs (e.g., chives, parsley, rocket, tarragon, borage, sorrel, pimpinella)
• 200 g natural yogurt
• 150 g Sour cream
• 3 hard-boiled eggs
• 2 tsp medium-hot mustard
• 2 tbsp white wine vinegar
• 120 ml sunflower oil
• Salt
• Pepper
• Lemon juice
• 1 Shallot
• 1 tsp butter
• 5 chive stalks
• 750 g perch fillet (ready-to-cook without skin)
• 2 Eggs
• 0.5 tsp lemon zest
• 3 tbsp white bread crumbs
• Salt
• Lemon juice
• white pepper
• 2 tbsp plant oil (for frying)
• olive oil
• coarse pepper (from grinder)
• edible flowers
• herbs

Instructions

1. 1.

   For the sauce, rinse the herbs, shake dry, pluck and finely chop. Mix with yogurt and sour cream. Peel the eggs, halve them, separate yolks, finely chop whites and fold into the herb-yogurt mixture. Pass the yolks through a sieve, mix with mustard and vinegar, then gradually whisk in oil using a whisk until a creamy mayonnaise forms. Fold into the herb mixture and season with salt, pepper, and lemon juice.

2. 2.

   Peel the shallot, dice very finely and sauté in melted butter in a small pan until translucent. Remove from heat and let cool slightly. Wash the chives, shake dry and cut into fine ribbons.

3. 3.

   Rinse the perch, pat dry and roughly cube. Pulse in a food processor until finely chopped. Add eggs, lemon zest, shallot and chives to the fish mixture and add breadcrumbs gradually until the dough is well-formed. Season with salt, lemon juice and pepper and shape into 12 patties. Fry in hot oil in a non-stick pan for 2–3 minutes per side until golden brown.

4. 4.

   Spread the sauce on four shallow plates. Place the perch patties on top, drizzle with olive oil and grind coarse pepper over them. Garnish with edible flowers and fresh herbs before serving.