John Myers
Ingredients for 4 servings:
- 15 fish fingers
- 200 g cooked ham
- 200 g mushrooms, fresh
- 200 g Gouda or Emmental cheese, grated
- 200 ml cream
- 200 ml water
- 2 onions
- 2 tbsp tomato paste
- 1 tbsp curry ketchup
- 2 tbsp flour
- e.g. salt and pepper
- Paprika powder, sweet
- some oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Fry the fish fingers in oil until golden brown and place on a paper towel to drain. Dice the ham and onions and slice the mushrooms. Then, in the same pan as the fish fingers, fry the ham and onions. Add the mushrooms and fry them. Dust with flour and sauté briefly. Deglaze with water and cream. Stir in the tomato paste and curry ketchup and bring to a boil. Season to taste. Place the fish fingers in a baking dish and pour the sauce over them. Sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) until the cheese is golden brown. Mashed potatoes go well with it.
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