Fish fingers on mashed potatoes and spinach with fried egg

Ingredients for 4 servings:

• 12 fish fingers
• 1 kg potatoes, floury
• some salt
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 500 g leaf spinach, frozen
• 150 g cream or Cremefine for cooking
• some pepper
• 2 pinch(s) nutmeg, freshly grated
• 50 g Parmesan, freshly grated
• 250 ml milk
• 50 g butter
• 2 tbsp rapeseed oil or sunflower oil
• 4 large eggs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Place the fish fingers on a baking sheet lined with baking paper and bake in the preheated oven according to the package instructions for about 15 minutes. Peel and wash the potatoes, dice them finely, and cook in boiling, lightly salted water for about 15 minutes. Peel the onion and garlic clove and finely dice both. Heat 1 tablespoon of olive oil in a saucepan and sauté the diced onion and garlic. Then add the spinach and let it thaw. Then pour in the cream or crème fraîche and bring to a boil. Stir in the Parmesan cheese, season with salt, pepper, and a pinch of nutmeg, if desired, and keep the spinach warm. Heat the milk in a saucepan. Drain the diced potatoes, let them evaporate briefly, then add the milk and roughly mash them to form mashed potatoes. Season with salt, white pepper, and a pinch of nutmeg, if desired. Then stir in the butter and keep the mashed potatoes warm. Heat 2 tablespoons of rapeseed or sunflower oil in a large, non-stick pan and fry the eggs in it until fried. To serve, divide a portion of mashed potatoes between four plates, top each with about 5 tablespoons of spinach, then place three fish fingers next to each other, and finally, place a fried egg on top of each fish finger. Serve with the remaining mashed potatoes and spinach. Serve with a fresh mixed salad.