Fish cakes from restaurant our house

Peel the potatoes and cut them into pieces. Cook in 15 minutes until done. Drain and puree. Meanwhile, bring 1 liter of water with 1 tsp salt to a boil in a low, wide pan. Turn down the heat and place the cod in the water. Bring the temperature back to just below the boil and let the fish cook (poach) in about 6 minutes. Remove from the pan with a slotted spoon and allow to cool. Cut into pieces.

Mix the fish, the onion, the eggs, the mustard and 2 tbsp celery with the mashed potatoes. Add pepper and salt to taste. Mix in the breadcrumbs. Divide into 12 portions and make uniform cookies. Keep covered with cling film in the refrigerator.

Mix the mayonnaise with the pickle, the shallot and the rest of the celery. Dilute with 2 tbsp water and season with salt and pepper.

Heat the butter and fry the fish biscuits in approx. 8 minutes until golden brown. Turn halfway. Serve with the sauce. Garnish with a sprig of celery and pickle if necessary.