Fish cutlets with mustard sauce

Finely chop the shallots, capers, and 20 grams of parsley. Combine all the ingredients for the sauce and set aside.

Place the fish fillet and bay leaves in a deep skillet.

Pour in milk and 150 ml of water. Cover with a lid and bring to a boil.

Reduce the heat and cook for 4 minutes. Remove from heat and let sit covered for 10 minutes.

At this time, peel and chop the potatoes, place them in a saucepan, and cover them with boiling water just enough to barely cover.

Add a pinch of salt, bring to a boil, and then simmer for 10 minutes.

Use a slotted spoon to remove the fish from the milk and place it on a plate to cool.

Drain the water from the potatoes and leave for a few minutes.

Then place it back in the saucepan and 'dry' it on low heat, stirring with a fork to make a puree. You should achieve a light 'fluffy' texture.

Remove from heat and add 2 tablespoons of sauce, then lemon zest, chopped parsley, and onion. Season with salt and pepper and mix everything thoroughly.

Remove excess liquid from the fish and sprinkle pepper on top.

Carefully separate the fish into pieces and add it to the potatoes, combining them together. Do not apply force — it's important to preserve the texture of the fish.

Lightly beat an egg in one bowl, and breadcrumbs in another. Shape the patties to about 3 cm wide.

Dip the patties in egg first, then coat them in crumbs and place the prepared patties on a surface sprinkled with flour. Cover and let rest for 30 minutes.

Heat oil in a large skillet. Fry the patties over medium heat for about 5 minutes on each side.

Serve with sauce and lemon wedges.