Fish cakes with onion and beer sauce

Ingredients for 4 servings:

• 1 roll
• 450 g fish fillet(s) (e.g. pollock or cod)
• 1 egg(s)
• 1 bunch of parsley
• 1 tsp, leveled salt
• White pepper (ground)
• 25 g fat, for frying
• 1 tomato(s)
• 1 pack of sauce (cream sauce), for frying
• 2 tbsp beer (Kölsch)
• 1 onion(s)
• 20 g butter
• 100 g peas
• 2 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll in cold water for 15 minutes. Squeeze out the excess water and shred it. Dice the fish fillet and grind it through the fine disk of a meat grinder (in a pinch, a blender on low speed will also do). Finely chop the parsley. Add the bread roll, egg, parsley, salt, and pepper to the minced fish and knead into a smooth dough. Form it into six steaks. Heat the fat in a pan and fry the steaks for 5 minutes on each side. Cut the tomato into six slices, fry briefly, sprinkle with pepper, and place one slice on each minced fish steak. Prepare the cream sauce according to the instructions, adding an additional 2 tablespoons of Kölsch (a local beer). Finely chop the onion and cook in the hot butter until golden brown. Add the peas and fry the mixture for 2 minutes. Then add the prepared gravy and simmer gently for about 10 minutes. Stir in the cream and bring to a boil briefly. Season the sauce and serve with mashed potatoes sprinkled with buttered breadcrumbs.