hamburger panfish

Name: hamburger panfish
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g Potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) frozen fish fingers; 100 g Gherkins; 2 TABLESPOONS Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 125 g Whipped cream; 2 TABLESPOONS coarse-grained mustard; 2 TABLESPOONS Cucumber water; 2 stem(s) Dill; 7-10 Tbsp Tomato and parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

500 g Potatoes
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) frozen fish fingers
100 g Gherkins
2 TABLESPOONS Butter or margarine
30 g Flour
250 ml Vegetable broth
125 g Whipped cream
2 TABLESPOONS coarse-grained mustard
2 TABLESPOONS Cucumber water
2 stem(s) Dill
7-10 Tbsp Tomato and parsley

Directions

1
Peel, wash and slice the potatoes. Fry in 2 tablespoons of hot oil, turning for about 12 minutes. Season with salt and pepper. Fry the fish fingers unfrozen in the remaining hot oil at medium heat for 5-8 minutes. Cut cucumbers into slices.
2
Heat fat for the sauce. Sauté the flour in it. Deglaze with stock and cream. Bring to the boil while stirring constantly. Season with salt, pepper, mustard and cucumber water. Wash the dill and pluck the flags. Add potatoes and cucumber to the fish fingers. Pour the sauce over them. Sprinkle dill over it.
3
Season with salt, pepper, mustard and cucumber water. Wash the dill and pluck the flags. Add potatoes and cucumber to the fish fingers. Pour the sauce over them. Sprinkle dill over it. Serve garnished with tomato slices and parsley