Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 1 teaspoon vegetable stock, instant
- 250 ml water
- 1 tablespoon mustard
- 2 tablespoons oil
- 2 tablespoon white wine vinegar
- salt and pepper
- 1 pack fish fingers, frozen
- 250 g cherry tomato (s)
- 1 bunch rocket
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in water for 20-30 minutes. Stir the broth in 250 ml of hot water. Stir in mustard, oil and vinegar. Season the vinaigrette with salt and pepper. Drain the potatoes, rinse and peel off the peel. Cut into slices, mix with the vinaigrette and let the salad steep.
- Spread the fish fingers on a baking tray lined with baking paper. Bake in a hot oven (225 ° C) for about 15 minutes, turning once.
- Wash, clean and slice the tomatoes. Wash the rocket and pat dry. Fold both under the salad and season the salad to taste again.
- Serve with the fish fingers.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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