Colorful mashed potatoes with fish sticks

Name: Colorful mashed potatoes with fish sticks
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 glass (370 ml) strips of tomato peppers; 1 glass (720 ml?) Mushrooms in slices; 3 TABLESPOONS Oil; 1 package (450 g) frozen fish fingers (15 pieces); 7-10 Tbsp Salt; 20 g Butter or margarine; 2 cup(s) Mashed potatoes with milk; 100 g Gherkin; 7-10 Tbsp Pepper; 1/2 bunch Dill; 7-10 Tbsp Lemon slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 glass (370 ml) strips of tomato peppers
1 glass (720 ml?) Mushrooms in slices
3 TABLESPOONS Oil
1 package (450 g) frozen fish fingers (15 pieces)
7-10 Tbsp Salt
20 g Butter or margarine
2 cup(s) Mashed potatoes with milk
100 g Gherkin
7-10 Tbsp Pepper
1/2 bunch Dill
7-10 Tbsp Lemon slices

Directions

1
Drain the peppers and mushrooms. Heat the oil in a pan. Add fish fingers and fry for 5-8 minutes until golden brown. In the meantime, boil 4 cups of water and salt for the puree.
2
Remove the pot from the heat and add the fat. Stir in the puree flakes and let it swell for about 1 minute. Then stir again. Finely grate the gherkin. Stir mushrooms, paprika and gherkin into the puree.
3
Season to taste with pepper. Wash the dill, dab dry and chop finely, except for a little to garnish. Arrange fish fingers and puree on plates. Sprinkle dill on top. Serve garnished with a slice of lemon and a flag of dill.
4
Cream horseradish tastes good with it.