400 g potatoes, waxy varieties (clean)
2 tbsp olive oil
finely grated zest of 1 large lemon
2-3 tbsp lemon juice
sea salt, freshly ground black pepper
a few sprigs of thyme
1/2 lemon (cut into slices)
300 g salmon fillet
300 g fillet of smoked haddock
a handful of parsley (chopped)
a handful of chervil(chopped)
3 tbsp flour
2 medium eggs (lightly beat)
50 g breadcrumbs
2 tbsp olive oil
2 tbsp capers (rinse with water, drain the brine)
2 bulbs of shallots (cleaned, finely chopped)
a handful of parsley (stalks removed, leaves chopped)
4 pickled anchovies (chopped)
4 tbsp olive oil first cold pressed
Cut potatoes into cubes and add to a saucepan with salted water. Bring to the boil and simmer for 10-15 minutes until tender; drain. Hot potato crush them in the same pot, add the olive oil, zest and lemon juice, salt and pepper. Cool.
Meanwhile in a wide pan with boiling on slow heat with salted water put the thyme, lemon slices and salmon, simmered for 1 minute, put the same fillet of haddock and continue to simmer for another 4-5 minutes so the fish was almost ready. Put it on a plate, and when cool, disassemble hands to pieces, removing skin and bones.
With your hands mix the fish and herbs with mashed potatoes. Divide into four pieces and roll into neat balls. Mix the flour with salt and pepper, roll it in balls. Then dip in egg and roll in breadcrumbs. Get 2 hours in the refrigerator so that the meat seized.
Preheat oven to 180 °C. In a wide ovenproof frying pan rascality a little olive oil. Fry patties until Golden brown (2-3 minutes) on one side, then flip and fry for another 1-2 minutes. Put in the oven for 5-7 minutes.
Prepare thick sauce: warm all ingredients in a saucepan for 3-4 minutes. Put full spoon of seasoning warmed the plate, in the center – ready patties. Serve with green peas or beans.