Fish fingers à la Pannfish

Name: Fish fingers à la Pannfish
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Potatoes; 3-4 Tbsp Oil; 7-10 Tbsp salt, white pepper; 1 package (300 g) frozen fish fingers; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 1/4 l Vegetable broth (instant); 100 g Whipped cream; 2 TABLESPOONS grainy mustard; 4 gherkins and 2 tablespoons cucumber water; 2-3 stem(s) Dill; 7-10 Tbsp Tomato and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g Potatoes
3-4 Tbsp Oil
7-10 Tbsp salt, white pepper
1 package (300 g) frozen fish fingers
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
1/4 l Vegetable broth (instant)
100 g Whipped cream
2 TABLESPOONS grainy mustard
4 gherkins and 2 tablespoons cucumber water
2-3 stem(s) Dill
7-10 Tbsp Tomato and parsley

Directions

1
Peel, wash and slice the potatoes. Heat tablespoons of oil in a large frying pan. Fry the potatoes for about 12 minutes, turning occasionally. Season with salt and pepper
2
Heat 1-2 tablespoons of oil in a second pan. Fry the fish fingers on both sides over medium heat for 5-8 minutes until golden brown
3
In the meantime heat the fat. Sauté the flour in it until golden brown. Deglaze with broth. Let simmer for about 5 minutes. Stir in cream and mustard. Season to taste with salt, pepper and cucumber water
4
Cut the cucumbers into slices. Wash the dill, shake dry and cut finely. Arrange the fried potatoes, fish fingers, cucumber, dill and mustard sauce and garnish