Salmon fish fingers XXL with potato and carrot puree

Ingredients for 3 servings:

• 3 salmon fillets, frozen
• 1 lemon(s)
• 500 g potatoes, waxy
• 350 g carrot(s)
• 1 egg(s)
• Breadcrumbs
• Paprika powder
• salt and pepper
• 3 tbsp vegetable oil
• e.g. Hollandaise sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Drizzle the frozen fish fillet with the juice of half a lemon and set aside. Quarter the other half of the lemon. Peel the potatoes and carrots and roughly chop them. Cover and cook in boiling salted water for about 20-25 minutes. Drain the potatoes and carrots, reserving the cooking water. Measure out about 125-150 ml, add to the potatoes and carrots, and mix briefly with a hand mixer. Season to taste. Beat the egg in a plate. Coat the fish first in the egg, then in the breadcrumbs. Bake the fish in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for 20-25 minutes. Place baking paper on the oven rack and brush with oil, then place the fillets on it, turning twice during the cooking time. Serve the puree with the fish and lemon pieces. Finally, drizzle with some hollandaise sauce.