![Fish and Chips with Pickled Red Onion and Parsley Dressing](/_next/image?url=https%3A%2F%2Fstorage.googleapis.com%2Fsulten-media-storage%2FTpLt4uitcKU9iVExPlgyr8DUx3J2%2Frecipes%2F83f74dd9-cefd-4c62-987b-8735481428fc%2Ffish-and-chips-with-pickled-red-onion-and-parsley-dressing-gpya.jpeg&w=750&q=75)
Ingredients
- 1 ½ dl water
- 1 x red onion
- ½ dl apple cider vinegar
- 2 x potatoes
- 2 x breaded fish filet
- 1 clove garlic
- 4 tbsp parsley
- 2 dl crème fraîche
- 1 dl sugar
- ¼ x lemon
- 1 pinch sugar
Method
- Start making the pickled red onion. Boil the water and cut the red onion into strips.
- Add apple cider vinegar, sugar and hot water to a jar and mix well until the sugar has melted. Add the red onion and set in the fridge (preferably overnight, but you can use it after 0.5-1 hour).
- Cut the potatoes into boats and transfer to a baking tray lined with baking paper. Sprinkle with olive oil and salt, and mix well.
- Add the breaded fish filet with the potatoes and bake in the middle of the oven at 225 degrees celcius for about 20-25 minutes. Turn the fish filets halfway.
- Make the parsley dressing by mincing the garlic and the parsley, and add to a bowl together with creme fraiche, sugar and lemon juice. Mix together and add salt and pepper to taste.
- Serve the fish with potatoes, pickled red onion and parsley dressing.
- Note: You have to set aside half of the parsley dressing and the pickled red onion if you follow the weekly menu. It will be used in another recipe.