Fish fingers with mashed potatoes and goat cheese
easy
40 mins
40 mins
Ingredients
- 1 kg floury potatoes
- 7-10 Tbsp Salt
- 300 g Carrots
- 2 Courgette
- 100 g Cornflakes
- 700 g Saithe fillet
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 4 TABLESPOONS Flour
- 6 TABLESPOONS clarified butter
- 1 pinch Sugar
- 150 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 100 g Fresh goat cheese
- 7-10 Tbsp Oregano
- 7-10 Tbsp Freezer bag
Directions
- 1
Peel potatoes, cut in half or quarters and cook in boiling salted water for about 20 minutes. Peel and wash carrots. Clean and wash the zucchini. Cut carrots and zucchini, depending on size, crosswise in half or in thirds.
- 2
Cut both lengthwise into very thin slices. Put the cornflakes in a freezer bag and crumble them with a cake roll. Wash the fish, dab dry and cut into approx. 3 cm wide strips. Season with salt and pepper.
- 3
Whisk the eggs in a deep dish. Turn the fish one after the other first in flour, pull through the egg and turn in the cornflakes. Heat 2 tablespoons of clarified butter in a pan. Fry the carrots and courgettes for 3-4 minutes at medium heat until firm to the bite, season with salt, pepper and a little sugar.
- 4
Heat 4 tablespoons of clarified butter in a coated frying pan. Fry the fish in portions all around for about 5 minutes until crispy. Drain the potatoes and let them evaporate briefly on the switched off hotplate.
- 5
Add cream and mash to puree. Season to taste with salt, pepper and nutmeg. Crumble goat cheese and fold in. Arrange mashed potatoes, vegetables and fish sticks, garnish with oregano.
Nutrition Facts
770 kcal
66 g
35 g
48 g
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