Little Lions Fish Finger Menu

with a fruity mustard sauce

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Ingredients

3 tbsp	butter
2	shallots, chopped
100 g	green grapes, halved
100 g	blue grapes, halved
1	apple, cored and diced
1	pear, cored and diced
1 tbsp	mild mustard
3 tsp	mustard
200 g	single cream
1 tsp	apricot jelly
	lemon juice
	salt and pepper
1 tsp	corn starch
20	fish fingers
100 ml	water

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, melt 1 tablespoon of the butter. Sauté the shallots. Pour in the water and add the fruits. Cook over low heat for 5 minutes. Stir in the mustard, cream and apricot jelly. Season to taste with lemon juice, salt and pepper.

Stir the corn starch into a little bit of water. Add to the fruit sauce and bring to a short boil.

In a pan, melt the remaining butter. Fry the fish fingers all around until golden and crispy.

Serve the fish fingers with the fruit sauce and rice.