Homogenize the soft part of a loaf of bread using a mixer.
Debone the fish fillets and finely chop them using a knife. Mix the fish into the bread in a bowl while adding thyme leaves, finely chopped parsley and crushed garlic. Now add two eggs, salt and pepper.
Mix thoroughly and, with your hands, make round balls of the mix. Roll these in flour and fry in our Pure Olive Oil at a high temperature for about 3 minutes.
When the fishcakes are browned, dry them with kitchen roll paper. The fishcakes should be left to cool, to be served warm. Add our Mayonnaise with Olive Oil and some chives or mild leek. Add a little rucola as a final touch.
This dish is fairly savoury, tending to sour. We therefore recommend serving it with our Prosecco di Valdobbiadene D.O.C.G. This wine is fresh and with a hint of effervescence, providing balance, while enhancing the dish’s flavor.