Three kinds of fish fingers

Name: Three kinds of fish fingers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 small vine tomatoes (about 240 g); 1 Garlic clove; 2-3 stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 350 g) small zucchini; 1 collar (approx. 240 g) Spring onions; 1 Shallot; 2-3 stem(s) Basil; 1 TEASPOON hulled sesame seed; 25 g Butter; 1 TEASPOON Curry; 4 TABLESPOONS dry white wine; 100 ml Vegetable broth; 600 g mainly waxy potatoes; 150 g Cucumber; 2-3 stem(s) Parsley; 600 g Saithe fillet; 2 Eggs (size M); 2 TABLESPOONS Flour; 125 g Panko flour (breadcrumbs); 80–100 g clarified butter; 1 1/2 TSP. granular and fine medium hot mustard

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 small vine tomatoes (about 240 g)
1 Garlic clove
2-3 stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 350 g) small zucchini
1 collar (approx. 240 g) Spring onions
1 Shallot
2-3 stem(s) Basil
1 TEASPOON hulled sesame seed
25 g Butter
1 TEASPOON Curry
4 TABLESPOONS dry white wine
100 ml Vegetable broth
600 g mainly waxy potatoes
150 g Cucumber
2-3 stem(s) Parsley
600 g Saithe fillet
2 Eggs (size M)
2 TABLESPOONS Flour
125 g Panko flour (breadcrumbs)
80–100 g clarified butter
1 1/2 TSP. granular and fine medium hot mustard

Directions

1
Wash the tomatoes and cut out the stalk. Cut the tomatoes crosswise, pour boiling water over them and let them stand for about 1 minute. Rinse tomatoes under cold water. Peel skin, quarter tomatoes and remove seeds. Peel garlic and chop finely. Wash the thyme, shake dry and pluck the leaves. Heat 1 tablespoon of olive oil in an ovenproof pan. Sauté the tomatoes, garlic and thyme for about 1 minute. Season with salt and pepper and set aside
2
Clean, wash and dice the zucchini. Clean, wash and cut spring onions into rings. Peel and finely dice the shallot. Wash basil, shake dry and cut into strips, except for a little bit for garnishing
3
Lightly toast sesame, 10 g butter and curry in a saucepan while stirring. Deglaze with white wine and stock. Add spring onions and stew for 1-2 minutes. Season to taste with salt and pepper and put aside. Heat 1 tbsp. olive oil in a pan, stir-fry shallots and courgettes for 1-2 minutes. Add basil, season with salt and pepper. Also set aside
4
Wash and peel the potatoes, cut them into pieces and cook in boiling salted water for 15-20 minutes. Wash, peel and finely dice the cucumber. Heat 15 g butter in a small pot and steam the cucumber for 4-5 minutes. Season with salt and pepper and put aside. Wash parsley, shake dry and chop. Braise the tomatoes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes
5
Wash the fish, dab dry and cut into 12 longish slices/strips (approx. 50 g each). Whisk eggs, some salt and pepper in a deep plate. Put flour and panko flour into 2 more deep plates. Turn the fish strips first in flour, then in egg and finally in panko flour. Heat two portions of clarified butter in a large frying pan and fry the fish fingers until crispy. Drain on kitchen paper and keep warm
6
Drain the potatoes, leaving 50-100 ml cooking water in the pot and mash the potatoes. Stir cucumber cubes, coarse and fine mustard and parsley into the potatoes. Season to taste with salt
7
Briefly warm the courgette and leek vegetables. Place a small heap of mashed potatoes, leek and courgette vegetables on 4 plates. Arrange 1 fish stick on each plate. Cover the fish fingers with the tomato pieces on the courgette. Garnish with basil