Fish fingers with lemon mayonnaise and carrot rosti

Start with the lemon mayonnaise. Puree garlic, lemon juice, zest, egg yolks and freshly ground pepper and salt. Pour in a trickle of olive oil during mixing until the mayonnaise is thick enough.

Heat 2-3 tablespoons of olive oil and fry the fish fingers 2-3 minutes per side. Keep them warm.

In the meantime, heat the rest of the oil and stir-fry in the rösti light brown.

Spoon the carrot through the last 3 minutes.

Add salt and freshly ground pepper and serve the rösti sprinkled with parsley with the fish fingers and lemon mayonnaise.

Tasty with a green salad.