Fish Finger Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g potatoes, waxy
- 3 tablespoon oil
- 150 g fish finers
- 1 medium onion (s)
- 2 pickled cucumber (s)
- salt and pepper
- Paprika powder, noble sweet
- 150 ml vegetable stock, instant
- 50 ml milk
- 1 tablespoon mustard, medium hot
- 1 tablespoon sauce thickener, lighter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into medium-sized cubes. Heat 2 tablespoons of oil in a large pan and fry the potato cubes over a medium heat for about 15 minutes while turning.
- Heat 1 tablespoon of oil in a small non-stick pan. Fry the fish fingers in it for about 10 minutes. Turn several times in between.
- Peel the onions and cut into cubes, cut the pickled cucumbers into slices. Add both to the potatoes about 5 minutes before the end of the roasting time. Season with salt, pepper and paprika.
- Put the vegetable stock and milk in a saucepan. Bring to the boil and stir in the mustard. Sprinkle in the sauce thickener and let it boil briefly. Taste the sauce with salt and pepper.
- Arrange the fish fingers with potatoes and sauce on plates and serve immediately.
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