Fish & Chips with lemon-yoghurt sauce and salad

Name: Fish & Chips with lemon-yoghurt sauce and salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Redfish fillet; 1 TABLESPOON + 1 tsp lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 150 g Potatoes; 100 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 50 g Endive salad; 1/4 red pepper; 30 g Radish sprouts; 7-10 Tbsp Lemon Julienne; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Redfish fillet
1 TABLESPOON + 1 tsp lemon juice
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
150 g Potatoes
100 g Skimmed milk yoghurt
7-10 Tbsp Pepper
50 g Endive salad
1/4 red pepper
30 g Radish sprouts
7-10 Tbsp Lemon Julienne
baking paper

Directions

1
Wash the fish, dab dry and cut into pieces. Sprinkle with 1 tablespoon lemon juice and season with salt and paprika. Peel potatoes, wash and cut them into thin slices, dab dry. Line baking tray with baking paper and spread potato chips on 2/3 of the tray. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 15 minutes. After 5 minutes place the fish on the baking tray. In the meantime, season the yoghurt with 1 teaspoon lemon juice, salt and pepper and stir until smooth.
2
Garnish with lemon julienne. Clean and wash the salad and pluck into bite-sized pieces. Clean, wash and dice the peppers. Rinse sprouts. Arrange salad in a bowl. Arrange fish & chips on a plate. Add salad and yoghurt sauce