Fish Fingers with sauteed spinach and tartar sauce

Pack of asmak Fish Fingers - fresh spinach washed and drained - 2 tablespoons butter - sea salt & pepper
For tartar sauce:
2 medium gherkins minced - ½ red onion chopped - 3 tablespoons chopped dill - 2 tablespoons mayonnaise - 5 tablespoons yoghurt - sea salt & pepper

  • Preheat oven to 180ºC
  • Line a baking tray with wax paper and spread the fish fingers. Bake in the preheated oven for about 20 minutes
  • Melt butter in a medium saucepan. Add spinach, salt and butter and saute for 2 minutes
  • Meanwhile, in a small bowl, combine all the tartar sauce ingredients and mix well. Taste and season more if desired. Keep refrigerated until ready to use
  • Once fish fingers are ready, serve them warm on a bed of sauteed spinach, and tartar sauce on the side

Jumbo Shrimps with a zesty salsa

Pack of asmak Jumbo Shrimps - 5 red radishes sliced - 10 cherry tomatoes halved - ½ red onion chopped - 2 tablespoons mayonnaise - 1 tablespoon ketchup - 1 litre sunflower oil (for deep frying) - 2 tablespoons olive oil - sea salt & pepper

  • Heat sunflower oil in a deep fry pan and fry shrimp for about 8 minutes or until they turn golden brown
  • Meanwhile, in a bowl, toss radishes, tomatoes, onion and olive oil. Season salsa with salt and pepper
  • For dipping sauce, mix mayonnaise and ketchup well
  • Once the shrimps are done, serve them with salsa and sauce on the side