Baked potato with fish fingers and beetroot salad

Name: Baked potato with fish fingers and beetroot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 TABLESPOONS Sunflower oil; 8 frozen fish fingers; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Honey; 200 g vacuum beetroot; 2 packs (650 g each) Baked potatoes with potato cream; 1/2 bunch Parsley; 1 package (100 g) Salad mix

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 TABLESPOONS Sunflower oil
8 frozen fish fingers
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Honey
200 g vacuum beetroot
2 packs (650 g each) Baked potatoes with potato cream
1/2 bunch Parsley
1 package (100 g) Salad mix

Directions

1
Heat 2 tablespoons of oil in a large pan and prepare the fish fingers in it according to the instructions on the packet. For the vinaigrette, whisk vinegar, salt, pepper and honey together. Add 4 tbsp. oil drop by drop
2
Halve the beetroot and cut into thin slices. Prepare potatoes in the microwave according to package instructions. Wash parsley, shake dry, pluck leaves from the stalks and chop finely
3
Take the fish fingers out of the pan and cut them into pieces. Arrange the potatoes on plates, cut them in and press them apart. Mix vinaigrette and salad. Fill the potatoes with beetroot, fish fingers and potato cream. Sprinkle with parsley