Lengfish shashlik with sesame mashed potatoes
easy
45 mins
45 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 1 (approx. 175 g) Courgette
- 10-12 cherry tomatoes
- 400 g Lengfish fillet (thick piece)
- 2-3 TABLESPOONS freshly squeezed lime juice
- 25 g Sesame
- 8 discs (10 g each) smoked streaky bacon
- 3-4 Tbsp Oil
- 7-10 Tbsp freshly ground black pepper
- 1/2 bunch Chives
- 1/4 l Milk
- 25 g Butter
- 7-10 Tbsp freshly grated nutmeg
- 7-10 Tbsp Slices of lime and olive oil
- 8 wooden skewers
Directions
- 1
Peel, wash and halve the potatoes. Cook in boiling salted water for about 25 minutes. Clean, wash and cut the zucchini into pieces. Clean and wash the tomatoes. Wash fish, dab dry and cut into larger cubes.
- 2
Sprinkle with lime juice. Roast sesame seeds in a small pan without fat while turning them golden brown. Remove from the pan and set aside. Put a slice of bacon, cherry tomatoes, zucchini and fish cubes on each wooden skewer. Heat the oil in a large pan and fry the skewers for 4-5 minutes, turning them over. Then season with salt and pepper. Meanwhile wash the chives, dab dry and cut into small rolls. Heat milk and butter in a small pan. Drain the potatoes, let them evaporate a little, mash them finely with a potato masher and let the milk run in. Season to taste with salt and nutmeg.
- 3
Meanwhile wash the chives, dab dry and cut into small rolls. Heat milk and butter in a small pan. Drain the potatoes, let them evaporate a little, mash them finely with a potato masher and let the milk run in. Season to taste with salt and nutmeg. Arrange skewers on a plate, garnished with lime slices as desired. Add mashed potatoes in a bowl, sprinkled with sesame seeds and chives. Drizzle with olive oil as desired
Nutrition Facts
500 kcal
35 g
26 g
30 g
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