Fischfrikadellen with green herb sauce

Lower the eggs into simmering water and cook for 10 minutes, then cool in cold water for 15 minutes and peel. Chop all the whites and yolks together. Peel the potatoes. Coarsely grate them and squeeze firmly in a clean cloth. Discard the extracted liquid. Peel the onion and grate it, setting aside 50 g for the cakes and 50 g for the sauce.

Wash and dry the herbs. Pick the parsley leaves and chop in a clean processor. Add quark, milk, mayonnaise, mustard, the onion reserved for the sauce, chopped hard-boiled eggs, 2 g salt and 0.5 g pepper. Pulse to a slightly textured sauce, then refrigerate at no more than 4 °C.

Check both fish and remove any remaining bones. Process to a paste, then mix with the squeezed potato, onion reserved for the cakes, remaining 3 g salt and 0.5 g pepper. Form about 8 cakes no more than 1.5 cm thick. Dust lightly with flour and shake off excess. Discard contaminated flour left in the dish and clean equipment that touched raw fish.

Heat the oil in a pan over medium heat. Shallow-fry the cakes in small uncrowded batches for about 4 minutes per side until golden, the potato is tender and the centre reaches 75 °C for 30 seconds. Extend over lower heat if needed. Drain on a clean rack and discard residual oil once cool. Serve all the cakes with all the cold sauce, divided among portions.