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2 people
60 minutes
Easy
Pan
Ingredients
For the croquettes:
500 g Regal Springs tilapia fillet
700 g floury potatoes
2 chopped shallots
2 eggs size M
6 tbsp breadcrumbs
2 tbsp chopped parsley
Salt
Freshly ground pepper
3 litres of vegetable oil
For the tartar sauce:
4 eggs size M
8 cornichons
2 shallots
1 anchovy fillet
1 bunch of chives
100 g sour cream
100g mayonnaise
30 g fine capers
1 tbsp hot mustard
1 tsp white wine vinegar
Salt
Preparation
- For the croquettes, boil the potatoes with their skins on, peel them and press them through a press into a bowl. Let the tilapia fillet simmer in boiling salted water over medium heat. Then drain the fish and let it cool. Tear the fish into small pieces, add it to the pressed potatoes and work it into a smooth dough with the shallots, eggs, breadcrumbs and parsley. Season the mixture with salt and pepper.
- For the tartar sauce, boil the eggs hard for about 10 minutes, let them cool and then chop finely. Peel the shallots and dice finely. Rinse and chop the anchovy fillet. Wash the chives, dry them and cut them into fine rolls. Mix sour cream with mayonnaise with half of the chives and stir in the chopped eggs. Add the remaining ingredients, mix everything together well and season with salt.
- Heat the oil in a saucepan to 170°C.
Form about 24 croquettes out of the mixture, place them in the hot fat and fry until golden brown, about 5 minutes. Serve the hot croquettes sprinkled with tartar sauce and the remaining chives.
