John Myers
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Fish Fingers with Cream Sausage and Celery-mashed Potatoes
The perfect fish fingers with cream sausage and celery-mashed potatoes recipe with a picture and simple step-by-step instructions.
Fish sticks:
- 1 pack Fish fingers 450 g (here: From ALDI Nord)
- 4 tbsp Oil
Cream savory:
- 600 g Savoy cabbage (cleaned approx. 400 g)
- 400 ml Vegetable broth (2 teaspoons instant)
- 2 tbsp Butter
- 1 Clove of garlic
- 1 piece Ginger about 10 g
- 0,5 Red chilli pepper
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 1 Strong pinch of chilli flakes
- 1 tsp Instant vegetable broth
- 1 Cooking cream 250 g (here: From HANSANO)
Celery and potato mash:
- 800 g Potatoes
- 200 g Celery
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 100 ml Milk
- 1 tbsp Freshly grated horseradish
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 1 Strong pinch of nutmeg
To serve:
- 4 Stalks of parsley
Fish sticks:
- Bake the fish fingers in a pan with oil (4 tbsp) on both sides until they are golden-brown.
Cream savory:
- Peel the garlic clove and ginger and dice very finely. Clean, wash and finely dice the chilli pepper. Clean the savoy cabbage (remove the stalk and thick leaf stalks / veins), wash, shake dry, cut into small squares, sauté / simmer in a pan with vegetable stock (400 ml) until soft, drain through a kitchen sieve, in the pan with butter (2 tbsp) Fry the garlic clove cubes, ginger cubes and chilli pepper cubes, add the savoy cabbage vigorously while stir-frying, fold in the cooking cream, add salt (1 big pinch), pepper (1 big pinch), chilli flakes (1 big pinch), nutmeg (1 big pinch) and vegetable stock Season (1 teaspoon instant) and reduce the cream until it becomes thick / creamy.
Celery and potato mash:
- Peel celery and potatoes, wash, dice, cook in salted water (1 teaspoon) for about 25 minutes, drain, butter (1 tbsp), cooking cream (2 tbsp), milk (100 ml), salt (1 big pinch ), Pepper (1 big pinch) and nutmeg (1 big pinch) and work through / pound through well with the potato masher.
Serve:
- Serve fish fingers with creamy sausage, garnished with celery-mashed potatoes and parsley.
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