Fischfrikadellen mit grüner Sauce

Serves 4

• 2 potatoes, peeled
• 1 onion, halved
• 250g (9oz) white fish fillets, skinned
• 150g (5oz) smoked fish fillets, skinned
• a little flour for dusting
• rapeseed oil for shallow frying
• sea salt and freshly ground black pepper

For the sauce:

• About 60g (2oz) mixture of fresh green herbs: choose from parsley, chives, chervil, dill majoram, sorrel, coriander, basil tarragon, borage, lovage, rocket or baby spinach.
• (Use more pungent herbs sparingly.)
• 3 tablespoons Quark
• 2 tablespoons milk
• 2 tablespoons mayonnaise
• 2 teaspoons sweet German mustard
• 2 hard-boiled eggs, chopped roughly

1. Coarsely grate the potatoes and squeeze out excess water. Coarsely grate the onion- mix half into the potato and reserve half for the sauce.
2. Check both fish for fine bones then chop roughly and place in a food processor with some freshly ground black pepper. Whizz to a smooth paste then scoop out mix with the grated potato and onion. Add a little salt if liked – you can check the seasoning by frying a small amount first. Shape into 8 round cakes.
3. Make the sauce. Wash out the processor and blend your chosen mixture of herbs until finely chopped. Add the rest of ingredients including the reserved onion, chopped eggs and seasoning to taste.
4. Whizz to a slightly chunky purée – not velvety smooth, it should have little texture. Check the seasoning and spoon into a bowl.
5. Dust the fish cakes lightly with flour. Heat some oil to a depth of 1cm (½ inch) and fry the fish cakes in batches for about 3 minutes each side on a medium heat. Drain on paper towels and reheat the oil between the batches. Serve the fish cakes with the sauce and fresh tomato salad.

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