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Andrea Justova

In March 2016 Andrea left the Czech Republic, and came to the UK to follow her passion for cooking. She started working as an au-pair for a family and studied at the College of Naturopathic Medicine in London, where she qualified as a Natural Chef. The course was focused on using natural and fresh ingredients to create therapeutic menus for different health conditions and to support general wellbeing. Andrea learned how to create gluten, dairy and refined sugar free menus and also to be able to offer plant based dishes as well as animal protein-based dishes.

She has worked for years as a private, personal family Chef. In this Masterclass she shares some of her favourite recipes which her grandma used to cook for her, and recreates them to add more nutrients and to make them as accessible and appealing to children. 

Video Description

In this masterclass, family chef Andrea Justova will teach you how to make healthier, more delicious versions of all the old favourite children's classics.

Sick of supermarket fish fingers? Why not try family Chef Andrea's fish fingers in wholemeal breadcrumb. With step by step instructions this recipe is quick and easy for even the busiest parent. 

Ingredients

  • 3 medium baking potatoes

  • 100ml almond milk, warm (for the potatoes)
  • 40g butter
  • 2 slices of wholemeal bread
  • Pinch of salt
  • Pinch of sweet paprika
  • Drizzle of olive oil
  • 1 egg
  • 50ml milk of your choice (for the salmon fingers)
  • 50g spelt flour
  • 2 salmon fillets, skinless
  • 100g boiled mixed vegetables with knob of butter, to serve

Method

  1. Preheat the oven to 180°C fan.

  2. Peel and cut the potatoes into chunks and transfer them into a medium saucepan. Cover them with water and bring to the boil. Cook for 20 - 25 minutes until soft.
  3. Make the breadcrumb by putting the bread, a pinch of salt, a pinch of sweet paprika and a drizzle of oil into a NutriBullet and pulse for a few seconds until crumbled. Transfer into a shallow bowl.
  4. Crack the egg into another shallow bowl, add the milk and whisk well.
  5. Place the flour into another wide bowl.
  6. Cut the salmon into 4 even pieces.
  7. Coat each salmon finger with flour, then egg and the breadcrumbs, in this order.
  8. Line a baking tray with parchment paper, place the salmon fingers on it and bake for 10 minutes, until golden.
  9. Once the potatoes are ready, transfer them to a bowl and start mashing them well, adding milk, butter and season with salt.
  10. Plate your salmon fingers with the buttered mixed vegetables and the mashed potatoes on the side.

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