Fish and chips with lemon yoghurt

Name: Fish and chips with lemon yoghurt
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1 Organic Lemon; 600 g Fish fillet (e.g. pollack); 500 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 250 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Herb Vinegar; 2 TABLESPOONS Oil (e.g. walnut oil); 1 Frisée salad; 1 red pepper; 100 g Radish sprouts; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

1 Organic Lemon
600 g Fish fillet (e.g. pollack)
500 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
250 g Skimmed milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Herb Vinegar
2 TABLESPOONS Oil (e.g. walnut oil)
1 Frisée salad
1 red pepper
100 g Radish sprouts
baking paper

Directions

1
Wash lemon hot, rub dry. Peel with a zest ripper in fine strips, squeeze out juice. Wash the fish, dab dry and cut into pieces. Sprinkle with 2 tablespoons lemon juice
2
Potatoes peel, wash and in thin slices plan or cut. Dab the slices dry well and spread them on 2/3 of a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until crispy
3
After approx. 5 minutes, season the fish all around with salt and sweet paprika and place it on the tray
4
Season yoghurt with 1 teaspoon lemon juice, salt, pepper and 1 pinch of sugar. Garnish with lemon shavings
5
Mix vinegar, 2 tablespoons water, salt and pepper. Fold in the oil. Clean and wash the salad and pluck into pieces. Clean, wash and chop the peppers. Rinse sprouts and let them drip off. Mix salad ingredients and marinade. Season chips with salt, arrange with fish. Add salad and yoghurt sauce