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Fish Fingers with Spinach and Mashed Potatoes

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Fish Fingers with Spinach and Mashed Potatoes

The perfect fish fingers with spinach and mashed potatoes recipe with a picture and simple step-by-step instructions.

  • 1 kg Floury potatoes
  • 0,25 liter Milk
  • 30 g Butter
  • Freshly grated nutmeg
  • Salt and pepper
  • 500 g Frozen spinach
  • 100 g Streaky bacon
  • 1 small Fresh onion
  • 1 packet Breaded deep-frozen fish fingers
  • 0,25 Cream 10% fat
  • 0,5 bunch Finely chopped parsley
  • 1 teaspoon Oil
  1. For the puree, peel and quarter the potatoes, put them in a saucepan with salt and enough water to cover them. And about 18 minutes. Drain the potatoes, add the hot milk and the butter to the potatoes and use a whisk process into puree. Season with salt, pepper and nutmeg. For the spinach: peel the onion and cut into small pieces, put the bacon in a saucepan and fry with the onion, add the spinach and bring to the boil. For the sauce: put the cream in a saucepan and add the parsley, season with salt and pepper. Fry the fish fingers in a pan with a little oil on both sides until golden-yellow. Serve the puree with the spinach and the fish fingers with the sauce.
Dinner
European
fish fingers with spinach and mashed potatoes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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