Kipper croquettes with tartare velouté and pickled herring herb salad

Ingredients

Main:

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

For the tartare velouté:

• 375ml 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 pinch Salt
• freshly ground black pepper
• 3 tbsp extra virgin Olive oil