Put the fish in a meat grinder or food processor and grind coursely. Place the ground fish in a bowl and stir in the salt until it gets sticky. The idea is to bind the moisture so that the fish cakes don’t fall apart.
Add the egg, flour and cream a little at a time and stir well. Peel the carrot and the potato and grate them both finely on a grater. Press the water out and add these to the ground fish.
Finally, add chopped dill and pepper.
Let the fish settle in a cool place for about 30 minutes.
Spoon into cakes and fry in a mixture of half oil and half butter.
Be patient when you fry the fish cakes, allowing them to get a good crust before turning them. This yields a better result and helps them retain their form and consistency.
It’s also important that all the ingredients have the same temperature so the fish cakes fry uniformly
Mayonnaise: Peel and rinse the vegetables. Grate the outer part of the cauliflower into a bowl using the coursest side of a grater. Dice the rest of the cauliflower (it can all be used) and the rest of the vegetables into cubes about. 1/2 by 1/2 cm.
Place the vegetables into a pot with the oil, salt, pepper, cane sugar and vinegar and steam them for about 3-4 minutes, so they still have a little crunch. For an even, steamed texture, stir them a little while they are cooking. Remove the pot from the heat and let the vegetables cool. Meanwhile, prepare the mayonnaise: Whip the egg yolks white in a mixer together with the mustard, vinegar, salt and pepper.
Slowly add the oil in a thin stream to avoid separating the mayo.
Adjust the taste with salt, pepper and a dash of vinegar.
Fold the boiled vegetables, grated cauliflower and chopped pickles into the mayonnaise. Finally, add the chopped chervil.