Finally, fish cakes!

Many thanks to the kitchen robot!

Put 300 grams of boiled potatoes and 400 gram of white fish (no fish bones, and dried), a handful of fresh herbs (mix of parsley and basil), 2 garlic cloves, 1 slice of older bread, 3 pickled anchovies in the blender. Add 1 egg and zeste of 1 lemon. Add some flour or breadcrumb, pepper and salt (taste!) to prepare the cakes. Put them in the fridge in an oiled ovendish to make them firmer before baking time. Bake for 20- 30 mins at 180°.

A green sauce? I didn’t use the marinade of the chicken yesterday, so I will use it as base for the sauce. Add 200 ml of light cream, 200 ml of water, pepper and salt. Boil it until reduced to ¾. Add 1 chopped raw courgette and 100 grams of rocket salad. Mix everything, add pepper and salt and what you get is : a green sauce. Reheat before serving, but avoid boiling. Serve with a little chicory salad (dressing of lemon and good olive oil).

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