John Myers
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Fish Fingers with Autumn Vegetables
The perfect fish fingers with autumn vegetables recipe with a picture and simple step-by-step instructions.
Fish fingers with autumn vegetables
puree
- 375 g Potatoes
- 375 g Hokkaido small
- 75 ml Milk
- 2 tbsp Butter
- Salt, gourmet pepper, nutmeg to taste
garnish
- 1 Cauliflower small
- 50 gr Gouda in one piece (self-grated)
miscellaneous
- 3 tbsp Rapeseed oil
- Fish fingers to your taste
- *Gemüse – Potpourri – Challenge 11.0 (November 2020)
puree
- Take the potatoes & the Hokkaido, peel, wash and cut both into cubes. Put both in a saucepan, fill with water and bring to the boil. Let these cook for about 15 minutes. Then drain the potatoes and pumpkin with the help of a lid and mash them together with the butter and milk to a fine pumpkin-mashed potato. Season to taste with salt, gourmet pepper and nutmeg.
garnish
- Wash the cauliflower, remove the stalk and cut into florets. Put on another saucepan with lightly salted water and cook in it for about 10 minutes. Then pour into a sieve and drain. Preheat the oven to 180 degrees (convection).
- Place the drained cauliflower florets in a round greased dish and sprinkle with the grated Gouda cheese. Then put in the preheated oven and bake for about 10 minutes or more, as every oven is different.
Other / serving
- Take a pan, heat the rapeseed oil in it to medium temperature and add the fish fingers to taste and fry them for a few minutes until golden brown. Take the baked cauliflower out of the oven, put the red gnocchi that I have left over on the flat plate with the potato and pumpkin puree, fish fingers and with * Vegetables – Potpourri , serve immediately.
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