Spicy fish cakes

Ingredients for 4 servings:

• 1 large potato(s) (approx. 100 – 130 g)
• 500 g fish fillet(s) (e.g. pollock, cod)
• 1 small onion(s)
• 1 tsp peppercorns
• 2 bay leaves
• 2 tbsp white wine
• 1 onion(s), red
• 4 tsp butter or olive oil
• 1 lemon(s), untreated
• ½ bunch dill (alternatively 1 pack frozen)
• 1 egg(s)
• 2 tsp mustard (herb mustard), medium hot
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Boil the potatoes with their skins in salted water until soft, then peel. Wash the fish fillet, removing any bones (this works well with tweezers). Peel and quarter the onion. Place the onion quarters in a pot with the peppercorns, bay leaves, a pinch of salt, and the white wine. Place the fish fillet on top and add enough water to just cover the fillet. Simmer gently for 5-6 minutes. Remove the fillet from the stock and puree with a hand blender or in a food processor along with 4-5 tablespoons of the fish cooking water. Peel the red onion, finely dice, and sauté in 1 teaspoon of butter until translucent. Wash the lemon, zest, squeeze the juice, and finely chop the dill. Mash the potatoes with a fork. Combine the fish puree, potato, sautéed red onion, 1 heaped teaspoon of lemon zest, the herb mustard, dill, egg, and 3 tablespoons of lemon juice in a bowl and mix. Season generously with salt and pepper. Form 8 meatballs and fry in the remaining rendered fat for about 5-6 minutes on each side. Serve with potato and cucumber salad. Variation: Mix about 100 g of small, cooked prawns into the fish batter.