Fish fingers with pesto puree

Name: Fish fingers with pesto puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg floury potatoes (e.g. Likaria); 7-10 Tbsp Salt; some stem(s) Parsley; 1 package (450 g; 15 pieces) Fish fingers; 150 g Breakfast bacon in slices; 30 g Pine nuts; 2 TABLESPOONS Oil; 200 ml Milk; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Pesto from the glass; 7-10 Tbsp Basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg floury potatoes (e.g. Likaria)
7-10 Tbsp Salt
some stem(s) Parsley
1 package (450 g; 15 pieces) Fish fingers
150 g Breakfast bacon in slices
30 g Pine nuts
2 TABLESPOONS Oil
200 ml Milk
25 g Butter or margarine
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Pesto from the glass
7-10 Tbsp Basil

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Wash parsley, dab dry and remove leaves. Take the fish fingers out of the package.
2
Wrap 1 slice of parsley leaf around each fish stick. Roast the pine nuts in a large pan without fat, take them out. Heat the oil in the hot pan. Fry fish fingers on each side for 3-4 minutes.
3
Heat milk and fat. Drain the potatoes, add the milk mixture and mash into puree with a potato masher. Season to taste with salt and nutmeg. Stir the pesto loosely into the puree. Arrange the fish fingers with the puree.
4
Sprinkle with pine nuts and garnish with basil.