Fish Cakes with Paprika Aioli

For the fish cakes, cut the fish fillet into fine cubes. Also chop the bread roll, the celery and a shallot. Finely dice about 40 g each of the yellow and red peppers. Mix the diced vegetables with the shallots, bread, egg and 100 g of mayonnaise and season with salt, pepper and mustard powder. Stir in the fish cubes later.

Season again and form small cakes from the mixture.

Turn the small balls in the breadcrumbs on the other side, fry them in olive oil on both sides until golden brown and then place them on the hot grill above the frying pan and roast them in the oven at 200 °C for about 8-10 minutes until crispy.

For the aioli, remove seeds from remaining bell bell pepper, chili, one shallot, two cloves of garlic, and one each of red and green peppers and chop coarsely. Rinse and coarsely chop scallions, 1/2 bunch cilantro and parsley. Sauté the chopped vegetables and garlic in a frying pan with hot olive oil until lightly browned. Next, add the culinary herbs and continue frying for about 5 min. Next stir in cumin, ground coriander and balsamic vinegar and make light. Finely blend the lot with a blender and cool. Finally, stir in crème fraîche and 100 g mayo.

In addition to the aioli, offer a guacamole with the fish cakes. To make it, peel the avocado, remove the pit, mash it finely and mix it with the juice of one lime. Add a shallot, a garlic

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