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. Clean the snow peas, cook in salted water for 1 minute and rinse with cold water. Chop the dill and parsley (set aside 1-2 tablespoons for the sauce), mix with the lemon peel and the almonds.
2. Prepare a sauce from 1/8 l of the snow peas cooking water, crème fraîche and the herbs, season with salt and pepper and, if necessary, thicken with a little sauce thickener. Keep warm.
3. Dust the pangasius fillets with cornstarch, turn in the beaten egg and press into the almond mixture on both sides. Fry in 1 tablespoon oil on medium setting for 4 minutes on each side.
4. Drain the potatoes, mash in 50 ml beetroot juice and shape into dumplings. Serve with the sugar snap peas and the sauce with the pangasius fillets. Garnish with lemon wedges and dill.