Potato and fish skewers with green sauce

Name: Potato and fish skewers with green sauce
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g baby potatoes; 1/4 red pepper; 1 small zucchini; 100 g Saithe fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 1/4 collar Chives, dill and parsley; 1/2 Beet Cress; 50 g Low-fat curd; 1 TEASPOON Fruit vinegar; 1 pinch Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g baby potatoes
1/4 red pepper
1 small zucchini
100 g Saithe fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
1/4 collar Chives, dill and parsley
1/2 Beet Cress
50 g Low-fat curd
1 TEASPOON Fruit vinegar
1 pinch Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes
2
Wash, clean and cut the peppers into pieces. Wash and clean the zucchini and cut off 3 thin slices lengthwise. Wash the fish, dab dry, season with salt and pepper and wrap with slices of courgette
3
Drain the potatoes, rinse with cold water and peel. Put potatoes, fish parcels and peppers on wooden skewers. Heat the oil in a pan and fry the skewers for about 8 minutes, turning them over
4
Wash herbs, shake dry. Cut cress from the bed. Cut chives into small rolls. Pluck dill flags from the stalks, pluck parsley leaves from the stalks. Herbs, except for some cress for sprinkling, puree curd and vinegar. Season to taste with salt, pepper and sugar. Arrange skewers and sauce. Sprinkle with cress