Fishcakes

Soak the rolls in cold water, squeeze out the juice, and then, together with the fish fillets, turn them through the coarse disk of a meat grinder or chop the fish fillets in a universal chopper. Finely dice the onion and garlic and sauté in the oil on 2 1/2 or automatic heat 9 to 10. Add the parsley and chervil and toss.

Clean, rinse and finely dice the carrot and young onion. Blanch in salted water for 1 minute, quench.

Mix fish farce with onion mixture, wine, vegetable cubes, egg and bread crumbs with mixer until smooth.

Season with salt, pepper and juice of one lemon. With moistened hands, form 12 meat loaves, place on a plate and refrigerate for 1 hour.

Peel the potatoes and cut them wafer-thin with the shredding tool. Brush meat loaf with egg yolk and top with potato slices.

Heat oil in a frying pan on 2 1/2 or automatic heat 9 to 10, place the meat loafs with the potato side first in the hot oil, fry. Place potato side down on a baking sheet and bake until golden brown.

Circuit: 200 to 220 degrees Celsius , 2nd slide bar v. U.

170 to 190 °C , convection oven 20 to 25 min

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