Fish Loaf with Herb Aioli

For the fish loaf with herb aioli, wash the cod fillet, pat dry with kitchen paper, remove any bones with tweezers and finely chop in a blitz chopper or cut into very fine cubes.

Peel and finely chop the onion and garlic. Melt the butter in a pan. Sauté the onion and garlic in it and let it cool down.

Whisk the egg with vegetable soup or fish stock and soak the dumpling bread with it. Place the cod fillet in a bowl and knead well with onion, garlic, egg-bread mixture, parsley, lemon zest, salt and pepper with your hands and cover and refrigerate for 30 minutes.

Meanwhile, put the egg yolk in a bowl and mix thoroughly with lemon juice until a homogeneous mass. Add a small amount of vegetable oil drop by drop to the egg yolk, continuing to whisk non-stop until the oil is no longer visible.

Then add another small amount of oil and stir in completely again, continuing in this manner until the mixture gradually becomes lighter and thicker and a spreadable mass.

Finely chop the cornichons and garlic. Fold the sour cream, cornichons, garlic, parsley and chives into the aioli. Season to taste with salt, pepper, sugar and lemon juice.

Place bread crumbs on a plate. With moistened hands, form 8 fish loaves from the fish mixture and turn them in the breadcrumbs.

Heat vegetable oil in a non-stick frying pan and fry.

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