FISH CROQUETTES

Prepare the yoghurt sauce: mix the Greek yoghurt, lemon juice, herbes de Provence, salt and pepper.

Cut the HUGO French rosemary gherkins into small cubes and add to the yogurt sauce. Set aside in a cool place.

Grate the zucchinis and drain for 15 minutes with salt. Squeeze out the water.

Peel the potato, cut into large cubes and microwave in a dish covered with cling-film, with a base of water. Mashed potato the pieces with a fork to obtain a purée.

Chop the fish.

Peel the shallot and chop finely.

Mix the fish, zucchini, mashed potatoes and shallot in a bowl. Season with salt, pepper and a dash of Espelette pepper.

Shape by hand into small balls about 4cm in diameter.

Prepare three soup plates. Place the flour and cornflour in the first. In the second, beaten eggs. In the third, the breadcrumbs.

Pass each croquette in order: flour, beaten eggs, then breadcrumbs, coating each croquette well at each stage.

In a deep frying pan, heat enough oil to cover the croquettes. When the oil is hot, fry the croquettes until golden and crisp. Use a skimmer to remove them from the oil and drain them on kitchen paper.

Serve the croquettes with the yoghurt sauce.