Crispy fish nuggets with pea puree

Name: Crispy fish nuggets with pea puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 g floury potatoes; 7-10 Tbsp Salt; 300 g frozen peas; 600 g Saithe fillet; 1-2 TEASPOONS Curry Powder; 2 Eggs (Gr. M); 80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 50 g flaked almonds; 3-4 Tbsp clarified butter; 5 Stem/s Dill; 150 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

So much better than bought: Curry-spiced fish fingers in a crispy almond coating are a real treat! Add a creamy pea and mashed potatoes and the whole family is happy.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

700 g floury potatoes
7-10 Tbsp Salt
300 g frozen peas
600 g Saithe fillet
1-2 TEASPOONS Curry Powder
2 Eggs (Gr. M)
80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
50 g flaked almonds
3-4 Tbsp clarified butter
5 Stem/s Dill
150 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Nutmeg

Directions

1
For the puree, peel and wash the potatoes and cut them into large pieces. Cook in salted water for about 20 minutes. Add the frozen peas about 3 minutes before the end of the cooking time and cook them.
2
For the nuggets, rinse the fish, dab dry and cut into pieces (approx. 3 cm). Season with salt and curry. Whisk the eggs in a deep plate. Mix Panko and almonds. Turn the fish first in the egg and then in the panko mixture. Heat clarified butter in a large pan. Fry the fish in it for about 6 minutes until golden brown.
3
For the puree dill wash and chop coarsely. Drain the potatoes and peas. Add milk and butter. Mash everything roughly. Stir in dill and season the puree with salt and nutmeg. Serve with the fischnuggets.