Fish fingers with pesto puree

Name: Fish fingers with pesto puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Head Cauliflower; 1 package (390 g; 13 pieces) frozen fish fingers; 7-10 Tbsp Salt; 2 packs Mashed potatoes; 40 g Butter or margarine; 200 ml Milk; 75 g Basil Pesto; 7-10 Tbsp Basil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Head Cauliflower
1 package (390 g; 13 pieces) frozen fish fingers
7-10 Tbsp Salt
2 packs Mashed potatoes
40 g Butter or margarine
200 ml Milk
75 g Basil Pesto
7-10 Tbsp Basil
baking paper

Directions

1
Clean and wash the cauliflower and divide it into florets. Line a baking tray with baking paper. Spread frozen fish fingers on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes. Turn once after about 10 minutes of baking time.
2
Cook cauliflower in boiling salted water for about 10 minutes. Bring 600 ml of water to the boil with 1 teaspoon of salt. Remove the pot from the heat, stir in the puree flakes briefly with a wooden spoon. Put 20 g fat on the puree and let it stand for 1-2 minutes. Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree.
3
Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree. Garnish with basil