Fish & Chips with three dipping sauces

4 portions

One of the best things in life is to dip your favorite snacks into delicious sauce. Even better is to have three different sauces to dip the snacks into – right?!

Shopping list

1 package of Meeat Fishless Fingers
500 – 750g frozen frenc fries

Roasted paprika & tomato dip
1 red paprika
2 tomatoes
3 gloves of garlic
1 small onion
1 tbs of olive oil
1 tbs of balsamic vinegar

Avocado dip
1 avocado
1/2 dl plant based yoghurt
1 tbs lime juice

Dill salsa verde
1 small pot of dill
1 small pot of curly leaf parsley
1 glove of garlic
1/2 dl canola oil
1/2 dl olive oil
2 tbs capers
1 tbs lemon juice
1 ts dijon mustard
black pepper
salt if needed


1. Start with the roasted paprika & tomato dip. Heat the oven to 200 °C. Rinse the paprika, cut it in half and remove the seeds. Cut the onion in half and peel. Cover a baking tray with baking paper and place the paprika halves there with the cut side down. Put the onion and unpeeled garlic cloves there as well. Dash with olive oil and roast the vegetables in the oven for 20 minutes. Cut the tomatoes in quarters, remove the seeds and stem. Add the tomatoes to the baking tray with other vegetables, add a dash of olive oil and roast another 20 minutes. Put the roasted vegetable into an airproof container. Keep the juice dripped from the roasted vegetable.
2. Avokado dip: Cut the avocado in half and remove the stone, spoon the fruit to a blender. Measure all the other ingredients to the blender and run smooth. Add salt if needed.
3. Dill salsa verde: Peel and chop garlic. Measure all the ingredients to a blender and run smooth. Add salt if needed.
4. Peel the paprika, tomatoes and garlic when they´re cooled down. Measure all the ingredients into a blender and run smooth. Add salt if needed.
5. Heat the Fishless Finger in 200°C oven for 10 minutes. Increase the heat is needed and add the frozen french fries and cook according to their instructions.