Haddock Cakes on Julienne Vegetables

Peel the onion and cut into small cubes. Clean the zucchini and bell bell pepper and also cut them into small cubes.

Rinse the cooled haddock, rub it dry, chop it finely and put it in a suitable bowl with the onion and the vegetables.

Remove the crust from the white bread, soak in milk or water, squeeze well and add to the fish form with the egg. Mix the fish mixture well.

If the fish mixture is a little too loose, simply fold in a few breadcrumbs.

Season with iodized salt, ground pepper and dill, form meat loafs and fry on both sides in a coated frying pan with hot butter over medium heat.

For the additions, rinse the vegetables according to type, clean, remove the peel and cut into tender strips. Heat the germ oil in a frying pan and brown the vegetable strips in it. Season with iodized salt and pepper.

Serve:

Evenly distribute the vegetable strips on the plates and place the haddock cakes on top.

Serve with cooked, peeled potatoes, lightly tossed in butter with fresh chives or fresh dill, if desired.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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