Fish stick cucumber pan
easy
60 mins
60 mins
Ingredients
- 800 g small, waxy potatoes
- 1 kg Gherkins
- 1 medium onion
- 1 collar Dill
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g Butter or margarine
- 350 ml Vegetable broth (instant)
- 1 package (450 g/ 15 pieces) frozen fish fingers
- 150 g Fresh cream
- 1 tablespoon (15 g) Flour
- 1 heaped Tbsp medium hot mustard
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Lemon
Directions
- 1
Wash potatoes and boil water for about 15 minutes. In the meantime wash and peel the cucumbers and cut them lengthwise. Remove seeds with a spoon and cut the halves into thick slices. Peel and finely chop the onion. Wash the dill, dab dry and cut finely, except for a little bit for garnishing.
- 2
Drain the potatoes, rinse under cold water and let them drain. Peel the skin off the potatoes. Heat the oil in a large pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper and remove from the pan. Wipe out the pan. Heat 20 g fat in the pan and sauté the onions. Add braised cucumbers, fry and season with salt and pepper. Pour in broth, bring to the boil, cover and simmer for about 5 minutes. Heat 20 g fat in a layered pan and fry the frozen fish fingers for 5-8 minutes while turning. Mix crème fraîche, flour and mustard and stir into the stewed gherkin stock.
- 3
Add braised cucumbers, fry and season with salt and pepper. Pour in broth, bring to the boil, cover and simmer for about 5 minutes. Heat 20 g fat in a layered pan and fry the frozen fish fingers for 5-8 minutes while turning. Mix crème fraîche, flour and mustard and stir into the stewed gherkin stock. Add the potatoes and simmer again for another 2 minutes. Stir the dill, except for something to sprinkle, into the sauce and season to taste with salt, pepper and lemon juice. Place fish fingers on the pan-fried vegetables and serve garnished and sprinkled with lemon and dill
Nutrition Facts
620 kcal
48 g
36 g
23 g
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