Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Pour 250 ml hot water over the stock. Mix with mustard, oil and vinegar, season with salt and pepper. Cut potatoes into slices, mix with the vinaigrette, set aside. Cover a baking tray with baking paper, spread fish fingers on top.
Bake in the preheated oven (electric cooker: 225°C/ convection oven: 200°C/ gas: level 4) for 13-15 minutes, turning once. Wash and slice the tomatoes. Wash and clean the rocket and dab dry. Mix the tomatoes and rocket with the potato salad, season again. Arrange fish fingers with the salad
Picture 02: Sour Cream tastes good with it