Melt 14g of butter and sweat the pepper, onion, and celery for five minutes until soft.
Puree the fresh fish in a food processor.
Mix the fish with crabmeat, egg, herbs, mustard, and 100g of breadcrumbs in a bowl.
Roll the mixture into balls and coat in the remaining breadcrumbs.
Press the balls into small cakes.
Sauté the cakes in 14g of butter and oil over moderate heat for 4 minutes per side.
Drain cakes on kitchen paper.
Blend egg yolks, garlic, 15ml lemon juice, zest, and salt in a food processor.
Slowly drizzle in the oils while blending until the mayonnaise emulsifies.
Serve the fishcakes with the garlic mayonnaise and green salad leaves.