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Fish and root chips med sweet mustard dip

Fish and root chips med sweet mustard dip

  • Fully cooked
  • Streetfood
  • Convenience
  • Alaska Pollock
Time:90 min.
Time:90 min.


50 ready-fried Alaska pollock nuggets
3 kg mixed root vegetables (e.g. potatoes, celery, carrots and parsnips)
150 ml vegetable oil
5 cloves of garlic
4 tbsp sweet mustard
400 ml yoghurt or skyr
1 bunch of chervil
salt and pepper

Cooking instructions

Place the fish nuggets on e.g. a rack to defrost.

Mix the garlic and the oil. Scrub and roughly chop the root vegetables, turn them in the garlic oil, salt and pepper, and bake in a preheated oven for 20-25 minutes at 200°C.

Mix the sweet mustard together with the skyr and chopped chervil, and season to taste with salt and pepper. Server the hot root vegetables with the dip, nuggets and possibly a green salad.   

Next recipe: Smoked cod with beetroot salad with coarse grain mustard and horseradish cream