pistachio herring croquettes and garden herring
Refined, cheap and packed with omega-3s, herring is an unjustly overlooked fish! If we like it in a salad with warm potatoes, its flesh, finely iodized, lends itself to multiple combinations in the kitchen. So how do you restore herring to its former glory?
On this occasion, Flavie Flament receives Sonia Ezgulian, cook, author and journalist. The latter offers you two recipes that are easy to reproduce at home, which will delight your guests!
Herring croquettes with pistachio
For 4 people :
Ingredients :
– 200g sweet smoked herring
– 3 BF15 potatoes
– 2 Carrés Frais (cheese spread)
– 8 sprigs of chives
– 50 g of fine breadcrumbs
– 100g pistachio
– 1 lemon
– 1 drizzle of peanut oil
– Fine salt and ground pepper
Cook the peeled potatoes in salted boiling water, pass them through a potato masher, incorporate the Carrés Frais and the chopped chives. Add the mixed herrings and mix thoroughly with the mash. Adjust the seasoning especially with pepper.
Shape into balls the size of a walnut. Mix the breadcrumbs with the chopped pistachios. Drizzle the meatballs with a little peanut oil then bake them for 15 minutes at 220°C. Serve the herring croquettes with an arugula salad or warm leek vinaigrette.
Herring croquettes with pistachio
Credit: Sonia Ezgulian
Vegetable garden herring
For 4 people :
Ingredients :
– 4 JC David smoked sweet herring fillets
– 12 small early Noirmoutier potatoes
– 1 small stalk of celery
– 1 C. teaspoon minced fresh ginger
– 1 small purple onion
– 1/3 yellow carrot
– 1/3 purple carrot
– 8 radishes
– 3 sprigs of tarragon
– 1 C. coarse salt
– 15 cl of extra-virgin olive oil
– Fine salt and ground pepper
Details: This great bistro classic is also a very practical recipe to prepare in advance, perfect for large Sunday tables in the vegetable garden. Do not hesitate to make a few departures from tradition and to vary from the traditional “apples in oil”; in the spring, opt for peas and asparagus. In the fall, add beets of all colors cooked in salt, pomegranate seeds or steamed pumpkin cubes.
Rub the potatoes vigorously with the coarse salt to remove their fine skin. Rinse them and steam them for 10 minutes depending on their size.
Cut each herring fillet into four angled pieces. Slice the raw carrots and the celery into thin strips with a mandolin. Cut the purple onion into rings.
In a high dish or terrine, arrange all the ingredients prepared above as well as the radishes cut in half, pepper and tarragon leaves. Pour the olive oil, mix gently.
Leave to marinate for at least one night in the fridge before serving this great classic with a summery and fresh touch.
Vegetable garden herring
Credit: Sonia Ezgulian
