Fish fingers pan

Ingredients for 1 servings:

• 250 g potatoes, waxy
• 3 tbsp oil
• 150 g fish fingers
• 1 m.-sized onion(s)
• 2 gherkins
• salt and pepper
• Paprika powder, sweet
• 150 ml vegetable stock, instant
• 50 ml milk
• 1 tbsp mustard, medium hot
• 1 tbsp sauce thickener, light

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the potatoes and cut into medium-sized cubes. Heat 2 tablespoons of oil in a large pan and fry the potato cubes over medium heat for about 15 minutes, turning occasionally. Heat 1 tablespoon of oil in a small non-stick pan. Fry the fish fingers for about 10 minutes, turning several times during cooking. Peel and dice the onions and slice the gherkins. Add both to the potatoes about 5 minutes before the end of the cooking time. Season with salt, pepper, and paprika. Combine the vegetable stock and milk in a saucepan. Bring to a boil and stir in the mustard. Sprinkle in the sauce thickener and bring to a boil briefly. Season the sauce with salt and pepper. Arrange the fish fingers on plates with the potatoes and sauce and serve immediately.