Cornflakes fish fingers with puree

Name: Cornflakes fish fingers with puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 300 g Carrots; 2 Courgette; 100 g Cornflakes; 700 g Saithe fillet; 7-10 Tbsp Pepper; 2 Eggs; 4 TABLESPOONS Flour; 4 TABLESPOONS clarified butter; 150 ml Milk; 7-10 Tbsp Nutmeg; 100 g Cream cheese; 7-10 Tbsp Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
300 g Carrots
2 Courgette
100 g Cornflakes
700 g Saithe fillet
7-10 Tbsp Pepper
2 Eggs
4 TABLESPOONS Flour
4 TABLESPOONS clarified butter
150 ml Milk
7-10 Tbsp Nutmeg
100 g Cream cheese
7-10 Tbsp Freezer bag

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Peel and wash carrots. Clean and wash the zucchini. Halve carrots and zucchini crosswise and cut lengthwise into thin slices.
2
Put the cornflakes in a freezer bag and crumble finely.
3
Wash the fish, dab dry and cut into approx. 3 cm wide strips. Season with salt and pepper. Whisk eggs. Turn fish first in flour, then in egg and finally in cornflakes.
4
Heat 2 tablespoons of lard in a frying pan. Fry the fish fingers in it all around for about 8 minutes. Heat 2 tablespoons of lard in a pot. Steam carrots and zucchini for 3-4 minutes. Season with salt and pepper.
5
Drain the potatoes. Pour in the milk and mash everything to fine puree. Season to taste with salt, pepper and nutmeg. Stir in cream cheese. Arrange everything.