Smart Fish and Chips with Yogurt Dip

Ingredients

• 600 g Potatoes
• 1 tbsp Olive Oil
• Salt
• 500 g salmon fillet (4 fillets)
• 1 egg
• 50 g spelt whole‑grain flour
• 30 g whole‑grain breadcrumbs
• 15 g ground almonds (1 tbsp)
• white pepper
• 20 g Parsley (1 bunch)
• 200 g yogurt (3.5% fat)
• 1 tbsp coarse mustard
• 0.5 lemon

Instructions

1. 1.

   Peel, wash and slice potatoes; toss with oil, a pinch of salt, spread on parchment paper and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for about 25–30 minutes.

2. 2.

   Meanwhile pat salmon fillets dry. Beat the egg with salt on a plate; put flour on another plate. Mix breadcrumbs with almonds, salt and pepper. Wash parsley, dry, finely chop; set aside half and fold the rest into the breadcrumb mixture, then place on a plate.

3. 3.

   Coat fish first in flour, then in beaten egg, finally in the breadcrumb mix, pressing firmly. Arrange fillets on parchment paper on a baking sheet; after 20 minutes of potato baking time, put the fillets in the oven for another 20 minutes.

4. 4.

   Squeeze lemon juice. Mix yogurt with mustard, season with salt and pepper, adjust with lemon juice, stir in remaining parsley except a few leaves. Garnish potato chips, salmon fillets and yogurt dip with parsley and serve immediately.