Summary

Ingredients

• 4 medium potato (s)
• 100 g suar snap peas
• 5 stalks dill
• 5 stalks parsley
• 1 lemon (s), untreated
• 80 g almond (s), chopped
• 0.5 ½ cup crème fraîche
• 2 fish fillet (s) (pangasius), each 150 g
• some cornstarch
• 1 egg (s)
• 50 ml juice (beetroot juice)
• salt and pepper
• Sauce thickener
• 1 tablespoon oil

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Instructions

1. Peel the potatoes and cook in salted water for 20 minutes.
2. Clean the sugar snap peas and cook in salted water for 1 minute. Rinse with cold water and set aside.
3. Peel thin strips from the lemon and chop them into small pieces. Chop the dill and parsley. Set aside 1-2 tablespoons of chopped herbs for the sauce. Mix the remaining herbs with lemon peel and chopped almonds.
4. Prepare sauce from 125 ml snow peas cooking water, crème fraîche, reserved herbs, salt, and pepper. Thicken with sauce thickener if needed. Keep warm.
5. Dust pangasius fillets with cornstarch. Dip in beaten egg and press into almond mixture on both sides. Fry in 1 tablespoon oil over medium heat for 4 minutes per side until the fish is opaque and flakes easily.
6. Drain potatoes and mash with 50 ml beetroot juice. Shape into dumplings.
7. Arrange dumplings, sugar snap peas, and pangasius fillets on a plate. Pour sauce around the fish. Cut the remaining lemon into wedges. Garnish with lemon wedges and fresh dill.