Wednesday 28 March 2012

Salmon fish fingers, served with green peas

about 500 g salmon filet
lemon pepper seasoning
freshly squeezed lemon juice
about 7 Tbsp rye flour (wholemeal is perfect)

oil and butter, for frying

Remove the skin from the fish filet and cut the fish into chunky fingers. Season generously with lemon pepper seasoning and a little bit of freshly squeezed lemon juice. 
(* If you're using salt-free lemon pepper, then sprinkle some salt over the fish as well). 
Dredge the fish fingers into rye flour.
Heat oil and butter on a frying pan. Brown the fish fingers on all sides and cook for a few minutes, until done. 

Serve with mashed potatoes and/or mushy peas. To make the latter, simply heat some butter in a small saucepan. Add frozen peas, season with salt, pepper, lemon juice and mint, and heat through. Mash lightly and serve with the fish fingers.

From nami.nami food blog

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