John Myers
Contents
show
Fish Fingers with Creamed Spinach and Roasted Potatoes
The perfect fish fingers with creamed spinach and roasted potatoes recipe with a picture and simple step-by-step instructions.
Fish fingers
- 250 g Wild salmon
- 200 g Plaice fillet
- 0,5 Lemon
- 0,5 cups Sour cream
- 1 tbsp Flour
- Breadcrumbs – own production
- Panko
- Rapeseed oil
Creamed spinach
- 400 g Frozen spinach
- 1 tbsp Creme fraiche Cheese
- Freshly grated nutmeg
- Sugar
- Salt
Roasted potatoes
- 6 New potatoes
- Olive oil
- 1 pinch Dried thyme
- Salt
- Pepper from the grinder
Fish fingers
- Debone the fish and cut into finger-thick pieces – mix sour cream, lemon juice, sugar, salt, pepper and flour into a breading and marinate the fish in it. Then roll in a mixture of breadcrumbs and panko and press down well.
- Heat oil and fry the fish fingers in it until golden brown.
Creamed spinach
- Thaw spinach and bring to the boil briefly – season with salt, sugar and nutmeg and refine with creme fraiche.
Roasted potatoes
- Slice the potatoes thinly and season with salt, pepper, sugar, sweat in olive oil and steam covered in the pan – as soon as the slices are cooked, remove the lid – add the thyme and fry until golden brown.
Facebook Comments