Nan's Fish Schnitzel
with Chive Mash & Beetroot Relish
- Milk
- Gluten
- Eggs
- Gluten(Wheat)
- Fish
A fish schnitzel, I don’t think we need to say anymore than that but we will because this schnitty comes with a delish beetroot relish and potato mash. This mash has some refreshing chives stirred through to jazz up your schnitzel dinner. This recipe is under 650kcal per serving. The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1 bag
chives
1
carrot
1 bag
baby broccoli
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Smooth Dory Fillets
(Contains: Fish; )
1 packet
Beetroot Relish
1 sachet
Nan's Special Seasoning
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Peel potato, then cut into large chunks. • Thinly slice chives. Cut carrot into sticks. • Halve any thicker stalks of baby broccoli lengthways.
• Bring a medium saucepan of salted water to the boil. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan along with the milk, chives and a drizzle of olive oil. • Mash until smooth. Season to taste and cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• In last 8 minutes of potato cook time, place a colander or steamer basket on top of the saucepan, then add carrot and baby broccoli. Cover and steam until the veggies are tender. • Transfer carrot and baby broccoli to a bowl. Drizzle with olive oil and season to taste. Set aside.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine Nan's special seasoning and panko breadcrumbs. • Discard any liquid from fish fillet packaging. Slice fish in half crossways to get 1 steak per person. • Coat fish in flour mixture, followed by the egg and finally in breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the fish! Use one hand for the wet ingredients and the other for dry.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the schnitzels for best results.
• Divide chive mash, steamed veggies and Nan's fish schnitzel between plates. • Serve with beetroot relish. Enjoy!
