Fish fingers with remoulade and tomato-potato salad

Name: Fish fingers with remoulade and tomato-potato salad
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 1 Egg; 4 Chive straws; 1 small onion; 4 TABLESPOONS White wine vinegar; 8 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Msp Curry; 30 g Gherkin; 3 Branches Dill; 100 g Salad cream; 300 g Tomatoes; 1 package (450 g) Fish fingers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

500 g baby potatoes
7-10 Tbsp Salt
1 Egg
4 Chive straws
1 small onion
4 TABLESPOONS White wine vinegar
8 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Msp Curry
30 g Gherkin
3 Branches Dill
100 g Salad cream
300 g Tomatoes
1 package (450 g) Fish fingers

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Drain and let it steam. Meanwhile cook the egg in boiling water for about 10 minutes. Add the chives to the water briefly and quench.
2
Peel and finely chop the onion. Mix onion, vinegar and 2 tablespoons of water and add 5 tablespoons of oil drop by drop. Season with salt, pepper and curry. Dice gherkin. Wash the dill and dab dry.
3
Pluck the flags and chop them. Peel and chop the egg. Mix salad cream, gherkins, dill and egg. Season with salt and pepper. Wash and clean the tomatoes. Peel potatoes. Cut both into large cubes.
4
Mix tomatoes, potatoes and vinaigrette. Heat 3 tablespoons of oil in a frying pan. Add the fish fingers without defrosting. Fry for approx. 7 minutes while turning. Place small turrets on the plates and bind with chives.
5
Add tomato and potato salad and serve with dill remoulade.