Kipper croquettes with tartare velout and pickled herring herb salad

Ingredients

Main:

  • 450 g kipper fillets, skinned, flaked, bones removed
  • 350 g mashed potato, without butter or cream
  • 1 tbsp chopped soft herbs, such as parsley, chervil and chives
  • 2 tbsp plain flour
  • 2 eggs, beaten
  • 115 g fresh breadcrumbs, for coating
  • olive oil, for shallow-frying
For the tartare velout:

  • 375 ml fish stock
  • 4 tbsp double cream
  • dash of dry sherry
  • 1 tbsp chopped gherkins
  • tbsp chopped capers
  • 1 shallots, sliced into fine rings
  • pinch of lemon zest
  • 1 tbsp chopped flat leaf parsley
  • 2 tsp chopped chervil, or chives
For the herring salad:

  • 4-6 fillets rollmop herrings, sliced
  • a few leaves endive
  • 1 tbsp chopped herbs, such as parsley, chives, chervil
For the vinaigrette:

  • 2 tsp white wine vinegar
  • 01 pinches salt
  • freshly ground black pepper
  • 3 tbsp extra virgin olive oil

Description

An Appetising Combination From Andrew Pern - Crisp Croquettes With A Warm Creamy Tartare Sauce, And Herring, Herb And Endive Salad

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