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
Fish fingers
Fennel tartar sauce
How it's done
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Fish fingers
Brush the fish with oil, season with salt. Mix the panko breadcrumbs and lemon zest in a deep dish. Toss the fish in the breadcrumbs in batches, press gently on the crumb coating, place on a baking tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
Fennel tartar sauce
Mix the fennel with the tartar sauce, serve with the halibut fingers.
How-tos
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