Fish-stick pan

Name: Fish-stick pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Potatoes; 3 TABLESPOONS Oil; 1 package (150 g) Fish fingers; 1 Onion; 2 Gherkins from the jar (approx. 30 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g Vegetable broth (instant); 50 ml Milk; 1 TABLESPOON medium hot mustard; 1 TABLESPOON sauce thickener; 7-10 Tbsp Slice of tomato and parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Potatoes
3 TABLESPOONS Oil
1 package (150 g) Fish fingers
1 Onion
2 Gherkins from the jar (approx. 30 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g Vegetable broth (instant)
50 ml Milk
1 TABLESPOON medium hot mustard
1 TABLESPOON sauce thickener
7-10 Tbsp Slice of tomato and parsley

Directions

1
Peel, wash and chop the potatoes. Heat 2 tablespoons of oil. Fry the potatoes for about 15 minutes. Turn from time to time. Heat 1 tablespoon of oil in a coated pan. Fry the fish fingers in it at medium heat for about 10 minutes. In the meantime peel and chop the onion.
2
Cut cucumbers into slices. Add the onion and cucumber to the potatoes 5 minutes before the end of the frying time. Season with salt and pepper. Bring stock and milk to the boil, stir in mustard, thicken with sauce thickener. Season to taste with salt and pepper. Serve fish fingers, potatoes and sauce together. Serve with parsley and tomato slice