Salmon Fish Fingers XXL with Potato and Carrot Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 salmon fillet (s), frozen
- 1 lemon (s)
- 500 g potato (s), waxy
- 350 g carrot (s)
- 1 egg (s)
- breadcrumbs
- Paprika powder
- salt and pepper
- 3 tablespoon vegetable oil
- N / A Hollandaise sauce
Print Recipe
Pin Recipe Instructions
- Drizzle the frozen fish fillet with the juice of half a lemon and set aside. Quarter the other half of the lemon.
- Peel the potatoes and carrots and cut them roughly into pieces. Cover and cook in boiling salted water for about 20-25 minutes. Drain the potatoes and carrots and collect the cooking water. Measure out about 125-150 ml, add to the potatoes and carrots and stir briefly with a hand mixer. Season to taste with spices.
- Beat the egg in a plate. Turn the fish first in the egg, then in the breadcrumbs. Bake the fish in the preheated oven (electric stove: 200 degrees, convection: 175 degrees, gas: level 3) for 20-25 minutes. To do this, place baking paper on the oven grid and brush with oil, then place the fillets on top. Turn twice in between.
- Serve the puree with the fish and the lemon pieces. Finally, pour some hollandaise sauce over it.
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