Smokey Smooth Dory & Parmesan Potato Salad
with Celery Slaw- Eggs
- Soy
- Milk
- Fish
Eat the rainbow with this tasty mix of white fish shop flavours. White fish get a lightly spiced coating, with a warm, creamy potato salad and a crunchy celery slaw to round out the meal. This recipe is under 650kcal per serving.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Celery
1 packet
Baby Leaves
1 packet
Slaw Mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Kiwi Spice Blend
3
Potato
280 g
Hoki Fillets
(Contains: Fish; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine. Little cooks: Help add the cheese and mayo.
• Discard any liquid from smooth dory packaging. Flavour smooth dory in the same way as above. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook smooth dory in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
• While the fish is cooking, thinly slice celery. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby spinach. Toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!
• Divide smokey smooth dory and Parmesan potato salad between plates. • Serve with celery slaw. Enjoy!
