Mini chef
Utensils
Apron
baking paper
Knife
Lemon grater
Lemon squeezer
Oven mitts
Peeler
Plate
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
deep plate
Kitchen scales
Bread knife
Mandolin
tweezers for the fish
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Sauce
Grate a little zest from the lemon into a bowl, squeeze in 2 tbsp of juice. Add the yoghurt, mayonnaise and mustard, mix, season.
Cabbage & cucumber salad
Shred the cabbage. Peel the cucumber, cut in half lengthwise, remove the seeds and slice thinly. Add the cabbage and cucumber to the sauce, mix.
Fish fingers
Remove any bones from the fish fillets using tweezers, cut into strips approx. 2 cm wide, season with salt. Empty the flour and breadcrumbs into two separate shallow dishes, beat the eggs in a deep dish. Toss the fish fingers in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating, place on a baking tray lined with baking paper. Drizzle oil over the fish fingers.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C.
Hot dogs
Cut open the bread rolls lengthwise, fill with the fish fingers and the cabbage & cucumber salad.
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