Fried Fish Cakes with Kipfler Salad

Mince the fish fillets together with the barked and previously soaked rolls in milk. Cream butter, mix with crème fraîche, eggs and minced meat. Season and add the onion sautéed in butter and the parsley. Peel the potatoes and cut into slices while still warm. Marinate with warm broth, vinegar, salt, pepper, sugar, mustard and oil, let stand. If necessary, season a little more, then shape the fish mass into nice loafs, fry in clarified butter and serve with the Kipfler salad. The whole thing tastes even better with young Vogerlsalat.

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