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Potato and pea mash with fish fingers

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 800 ml vegetable stock
  • 400 g peas, frozen
  • 12 fish fingers, frozen
  • 100 ml milk
  • 1 bunch of chives
  • salt and pepper
  • 1 pinch of nutmeg
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes, cut into chunks, and cook in the broth for 15-20 minutes until tender. After 10 minutes, add the peas. Heat the oil in a pan and fry the fish fingers until crispy. Drain the potatoes and peas and mash them with the milk. Slice the chives, mix in, and season the mash with salt, pepper, and nutmeg. Serve the fish fingers with the potato and pea mash.

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Written by John Myers

Professional Chef with 29 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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