Alternatively, Asian spices can be added to the fish mass, e.g. with soya sauce, ginger, chilli and lemon grass
Let the bread soak in the cream. Peel the onion and chop finely. Sauté in a little oil. Remove the pan from the heat and let cool.
Finely chop the dill and cilantro. Dice the fish roughly and mix with the soaked white bread. Season with salt, pepper, cayenne pepper and Worcestershire sauce and put through a meat grinder on the medium setting (or use a food processor to chop finely).
Thoroughly knead the cooled diced onion with the chopped herbs, a little lemon zest, the lemon juice, the remaining cream and the egg. Create 4 burger patties from the mixture using moistened hands, and coat with a little oil. Fry for about 5 minutes on each side until golden brown or barbecue.