Fish fillet with cucumber salad and jacket potatoes

Name: Fish fillet with cucumber salad and jacket potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg new potatoes; 2 Cucumbers; 7-10 Tbsp Salt; 1 package (400 g) frozen crispy fillets; 200 g Herb curd; 2 TABLESPOONS frozen dill; 7-10 Tbsp Pepper; 7-10 Tbsp pink berries

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg new potatoes
2 Cucumbers
7-10 Tbsp Salt
1 package (400 g) frozen crispy fillets
200 g Herb curd
2 TABLESPOONS frozen dill
7-10 Tbsp Pepper
7-10 Tbsp pink berries

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Peel the cucumbers and use a vegetable slicer to slice them lengthwise into strips up to the core. Salt the cucumber strips slightly and let them stand for about 10 minutes.
2
Prepare the fish in a preheated oven according to the package instructions. Meanwhile drain, rinse and peel the potatoes. Mix quark, dill and cucumber. Season with salt and pepper. Arrange potatoes, cucumber salad and fish on plates.
3
Sprinkle with pink berries.