Potato, leek, and apple vegetables with fish fingers for 2 people

Ingredients for 2 servings:

• 10 fish fingers, frozen
• 4 medium-sized potatoes, peeled and diced
• 3 m.-large apples, organic, firm and sour, peeled and diced
• 1 thick leek(s), halved and sliced
• 1 medium-sized onion(s), finely diced
• some ginger, freshly grated
• 125 ml vegetable stock
• salt and pepper
• Paprika powder, sweet
• 1 tsp, heaped tomato paste
• 2 tbsp sour cream
• Fat for the pan
• possibly fat for the fish fingers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

refreshingly different side dish to the popular classic

Heat a moderately high pan with plenty of fat over medium heat and fry the potato cubes on all sides, turning frequently. Reduce the heat to the second lowest, add the leek and onions, and sauté with the lid on for about 10 minutes. Then add the tomato paste, sprinkle with paprika, and spread it evenly. Pour in the vegetable stock, mix well, and fold in the apple cubes. Cover and sauté at the same heat for about 5-7 minutes. Then turn off the heat, add a pinch of freshly grated ginger, season to taste, and mix everything well. In the meantime, arrange the fish fingers (cooked in a pan or in the oven according to the package instructions) on a plate, add the potato, apple, and leek mixture, and add a tablespoon of sour cream to each plate. Of course, any other type of fish goes well with this dish, as does any meat of your choice. Don’t throw away the (well-washed) peels of organic apples; instead, chop them up finely and freeze them with a little lemon juice. Then mix them into your next batch of homemade vegetable broth for a fresher taste experience.