12.021 Fish Fingers with Pasta and Salmon Pudding in Cheese Cream Sauce

12.021

26 (Tue) January 2021

Fish Fingers with Pasta and Salmon Pudding in Cheese Cream Sauce

1.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

With the leftovers of yesterday’s flop (see 12.020 Pasta and Salmon Pudding), I added “cheese cream” sauce and topped it with fish “fingers.”

In recent years, locally produced instant cream pasta sauces are ubiquitous, though I have yet to find one that I like.
Made in Sweden, purchased at IKEA.

Eh.  As the sauce was more cheese than cream, the thickishness of it worked well with the macaroni, but tasted kinda weird.  The fish fingers were limp and fell apart, outer breading losing grip on the inner fillets of fish, which were kinda bland.  Nevertheless, I was happy to have made the most of leftovers and try out two new products in the process, even the results were disappointing.

Initially pan-fried in oil then finished off in the air-fryer, but the sticks came out sadly limp – perhaps the first item that didn’t benefit from this device.

Come to think of it, fish “fingers” sounds gross.  I’ve also seen chicken “fingers.”  Who wants to eat fingers?  Just call them “sticks.”

(See also FOODS.)

(See also PLACES.)

3 thoughts on “12.021 Fish Fingers with Pasta and Salmon Pudding in Cheese Cream Sauce”

  1. Why is it called fish “fingers”? The name on the box is literally “fish sticks” (fisk = fish, pinnar = sticks).

    Reply

    1. when i googled “fiskpinnar,” the first thing that popped up was a wikipedia entry on “fish fingers,” which i screenshot and added to the post above. “pinnar” sounds a bit like “finger,” just as “fisk” sounds like “fish,” so I assumed that’s what it meant.

      Reply

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