Fish fingers with potato salad

Name: Fish fingers with potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg predominantly waxy potatoes (e.g. Berber); 1 TEASPOON Instant vegetable stock; 1 TABLESPOON medium hot mustard; 2 TABLESPOONS Oil; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 600 g Fish sticks (20 pieces); 250 g cherry tomatoes; 1 collar Rocket; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg predominantly waxy potatoes (e.g. Berber)
1 TEASPOON Instant vegetable stock
1 TABLESPOON medium hot mustard
2 TABLESPOONS Oil
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
600 g Fish sticks (20 pieces)
250 g cherry tomatoes
1 collar Rocket
baking paper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Pour 250 ml hot water over the stock. Mix with mustard, oil and vinegar, season with salt and pepper. Cut potatoes into slices, mix with the vinaigrette, set aside. Cover a baking tray with baking paper, spread fish fingers on top.
2
Bake in the preheated oven (electric cooker: 225°C/ convection oven: 200°C/ gas: level 4) for 13-15 minutes, turning once. Wash and slice the tomatoes. Wash and clean the rocket and dab dry. Mix the tomatoes and rocket with the potato salad, season again. Arrange fish fingers with the salad
3
Picture 02: Sour Cream tastes good with it