Strawberry salsa with fried fish

Name: Strawberry salsa with fried fish
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Potato (approx. 120 g); 125 g Strawberries; 1 Spring onions; 1 TABLESPOON Vinegar; 1 TEASPOON Tomato ketchup; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 (approx. 150 g) Redfish fillets; 1/2 TABLESPOON Lemon juice; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1 TABLESPOON Light cream; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Potato (approx. 120 g)
125 g Strawberries
1 Spring onions
1 TABLESPOON Vinegar
1 TEASPOON Tomato ketchup
1/2 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 (approx. 150 g) Redfish fillets
1/2 TABLESPOON Lemon juice
7-10 Tbsp Pepper
1 TEASPOON Oil
1 TABLESPOON Light cream
7-10 Tbsp Chili Flakes
7-10 Tbsp Lemon balm

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Clean and wash the strawberries and dice them, except for 1. Clean and wash spring onion and cut into fine rings. Put strawberries and spring onion in a bowl. Mix vinegar, ketchup and sugar.
2
Season with salt and chilli powder. Pour over the strawberry and onion mixture and fold in. Leave to stand. Wash the fish and dab dry. Sprinkle with lemon juice and season with salt and pepper. Heat oil in a coated pan. Fry the fish for approx. 4 minutes on each side. Drain the potatoes and quench. Arrange potato with crème légère and fish with some strawberry salsa on a plate. Sprinkle crème légère with chilli flakes.
3
Heat oil in a coated pan. Fry the fish for approx. 4 minutes on each side. Drain the potatoes and quench. Arrange potato with crème légère and fish with some strawberry salsa on a plate. Sprinkle crème légère with chilli flakes. Garnish with lemon balm and remaining strawberry. Add the rest of the strawberry salsa