Fish sticks with dill sauce In the GDR, were one of the popular dishes for young and old – quickly prepared, cheap and always a hit. Combined with a Colorful potato salad out of Carrot,, celery and Capturerounded by a spicy quark yoghurt marinadeit becomes a balanced, filling meal for the whole family. Particularly practical: the ingredients were available all year round – whether fresh, cooked or from the stock. Simple, tasty and typical of them everyday kitchen of the 80s.
Ingredients
- 1 large package of frozen fish fingers
- Oil to roast
- 2 tomatoes
- 1 glass of lettuce cream
- dill
- 500 g Gare potatoes
- 250 g of cooking carrots and celery each
- 1 tablespoon of capers
- 100 g curd cheese
- 1/8 i yogurt
- oil
- Vinegar
- Salt
- paprika
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preparation
- Fry the fish sticks in the heated oil.
- Cut the washed tomatoes into strips, add lettuce cream and chopped dill.
- Cut the potatoes and vegetables into cubes and add chopped capers.
- Prepare a marinade from quark, yogurt, oil, vinegar, salt and paprika and mix under the salad.
- Instead of vinegar, spice cucumber fund can also be used.
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