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Practical information
- Total time: 45 min
- Preparation time: 45 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Sauté
- Calories: 400
- Type: Flat
- Nutritional criteria: Anti-cholesterol,
Ingredients
- 300g of herring fillets
- 2 eggs
- 4 tbsp. to s. breadcrumbs
- 20cl of vegetable broth
- 2 tbsp. to s. olive oil
- 1 C. to s. walnut oil
- 1 handful of arugula
- 800g of potatoes
- 3 tbsp. to s. chopped chives
- 2 tbsp. to s. chopped cilantro
- 1 C. to s. mustard
- 1 shallot
- Salt pepper
Preperation
- Cook the potatoes for 20 minutes in salted water. Drain, let cool then peel them and cut them into slices. Mix the mustard with the walnut oil, salt, pepper and 10cl of broth. Pour over the still hot potatoes.
- Peel and chop the shallot.
- Chop the arugula. Mix the fish with the eggs.
- Add the shallot, arugula, breadcrumbs, salt and pepper.
- Heat the olive oil in a non-stick pan, cook 12 croquettes, 3 min on each side. Serve immediately with the potato salad.
- Health Info
- What do herring and walnut oil have in common? They provide omega-3s. You can even add a few pieces of walnuts to the potato salad to further increase the intake. Super-omega-3 recipe
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