Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange the fish fingers with potatoes and sauce on plates and serve immediately.