John Myers
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Fish Fingers with Rosemary Potatoes and Beetroot Salad
The perfect fish fingers with rosemary potatoes and beetroot salad recipe with a picture and simple step-by-step instructions.
Fish sticks:
- 10 piece Fish fingers (TK)
- 4 tbsp Sunflower oil
Rosemary potatoes: (for 4 people)
- 600 g Small new potatoes
- 1 tsp Salt
- 4 tbsp Sunflower oil
- 2 tbsp Rosemary
- 1 tsp Coarse salt
Beetroot salad: (for 4 people)
- 500 g Beetroot peeled and steamed
- 1 Snake cucumber (approx. 500 – 600 g)
- 1 tsp Salt
- 0,5 tsp Pepper
- 100 g Sour cream (½ cup)
- 2 tsp Light rice vinegar
- 2 tsp Lemon juice
For garnish:
- 12 Grapes
- 2 Slices of lemons
- 2 tbsp Sour cream
Fish sticks:
- Fry the fish fingers in a pan with oil (4 tablespoons) on both sides until golden-brown. Turn carefully every now and then.
Rosemary potatoes: (for 4 people)
- Wash / brush the potatoes well, cook in salted water for about 16-18 minutes, drain and pan-fry in a pan with oil (4 tablespoons) and chopped rosemary. Sprinkle with coarse sea salt to serve.
Beetroot salad:
- Drain the beetroot, wash, quarter and cut into thin slices. Peel, quarter and thinly slice the cucumber. Mix the beetroot and cucumber slices in a bowl. With salt (1 tsp); Pepper (½ teaspoon), sour cream (100 g), light rice vinegar (2 teaspoons) and lemon juice (2 teaspoons) season / season, mix and let steep for about 1 hour. Drain the beetroot, wash, quarter and cut into thin slices. Peel, quarter and thinly slice the cucumber. Mix the beetroot and cucumber slices in a bowl. With salt (1 tsp); Pepper (½ teaspoon), sour cream (100 g), light rice vinegar (2 teaspoons) and lemon juice (2 teaspoons) season / season, mix and let steep for about 1 hour.
Serve:
- Serve fish fingers with sour cream (1 tbsp), rosemary potatoes and beetroot salad, garnished with grapes and a lemon wedge.
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