Colorful mashed potatoes with fish fingers

For 4 people
  • 1 glass (370 ml) tomato pepper strips
  • 1 Glass (720 ml?) Sliced ​​mushrooms
  • 3 EL Oil
  • 1 pack (450 g) frozen fish fingers (15 pieces)
  • Salt
  • 20 g Butter or margarine
  • 2 cup (s) Mashed potatoes with milk
  • 100 g Pickled cucumber
  • Pepper
  • 1/2 Bund Dill
  • lemon wedges
20 minutes
Drain the peppers and mushrooms. Heat oil in a pan. Add fish fingers and fry until golden brown in 5-8 minutes. In the meantime, bring 4 cups of water and salt to the boil for the puree.
Remove the pot from the heat and add the fat. Stir in puree flakes and allow to swell for approx. 1 minute. Then stir again. Finely grate the pickled cucumber. Stir the mushrooms, bell pepper and cucumber into the puree.
Season with pepper. Wash the dill, pat dry and finely chop except for something to garnish. Arrange fish fingers and puree on plates. Scatter the dill on top. Garnish with a lemon wedge and a dill flag.
Cream horseradish tastes good with it.
1 person approx.:
  • 470 kcal
  • 1970 kJ
  • 21 g protein
  • 21 g fat
  • 47 g carbohydrates


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