Summary

Ingredients

• 1 fish, (bream, freshwater white fish), not too small
• 100 g minced meat or a lare raw sausae
• 1 bread roll, from the day before
• 1 onion (s), finely chopped
• 1 egg (s)
• 1 tablespoon parsley, finely chopped
• 1 tablespoon dill, chopped, fresh or dried
• salt and pepper
• 1 tablespoon corn flakes, mashed into crumbs
• 1 tablespoon clarified butter
• 0.5 ½ lemon (s), unsprayed, the zest

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Instructions

1. The bream is rich in bones, so fillet as much as possible and turn the remaining small bones through the meat grinder or puree in the moulinette. Soak the bread roll in water and squeeze it out after 10 minutes.
2. Mix the fish puree with the squeezed out roll, the minced meat or the sausage removed from the intestine, the onions, the egg, the lemon zest, the parsley and the dill, salt and pepper.
3. Shape the farce into fish patties, turn them in chopped corn flakes and slowly fry them in clarified butter in a pan.
4. Makes about 10 plantlets.
5. Potato salad and tartare sauce are ideal as a side dish.