Fish Fingers on Cream Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 4 tablespoon oil
- salt and pepper
- 300 g fish, (fish finers)
- 100 g pickles, (herkins)
- 2 tablespoon butter
- 30 grams flour
- 250 ml vegetable stock
- 150 g whipped cream
- 2 tablespoon mustard
- 2 tablespoon cucumber liquid
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes. Fry in 2 tablespoons of oil, turning for about 15 minutes. Season with salt and pepper.
- Fry the fish fingers in a pan with the remaining oil until golden brown on both sides, then place on a plate. Cut the gherkins into slices. For the sauce, heat the fish pan again. Sweat the flour in it, deglaze with the stock and cream. Bring to the boil while stirring. Season to taste with salt, pepper, mustard and cucumber water.
- Cut the fish fingers into pieces and add to the potatoes with the cucumber. Let sear for 5 minutes. Pour the sauce over it and let it steep for 5 minutes.
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