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Fish fingers with kapü and dill sauce

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Ingredients for 3 servings:

  • 1 package of fish fingers
  • 500 g potatoes
  • Milk
  • Margarine or butter
  • nutmeg
  • 30 g margarine or butter
  • 30 g flour
  • 1 bunch of dill
  • 500 ml vegetable stock
  • 5 tbsp cream or milk
  • 1 tbsp balsamic vinegar
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the potatoes and boil in salted water. While the potatoes are cooking, wash and finely chop the dill. Make a roux from the margarine and flour. Pour in the vegetable stock and bring to a boil. Add the cream, dill, and balsamic vinegar. Season with salt. Fry the fish sticks. Drain the potatoes and mash them with a little milk, butter, and nutmeg. Season with salt. Serve the fish sticks with the mashed potatoes and sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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