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🍽️ Crispy Fish Fingers with Creamy Pea-Potato Puree and Yogurt Salad

753 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 500 g
• salt pinch
• peas, frozen 500 g
• mixed leaf salad 200 g
• onions, red 1 pc.
• yogurt, plain 4 tbsp
• mustard 1 tsp
• olive oil 3 tbsp
• vinegar 2 tbsp
• pepper, black ground pinch
• sugar pinch
• butter 6 tbsp
• fish fingers 500 g
• milk 100 ml

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into coarse cubes.
3. 3. Place the potato cubes in a pot.
4. 4. Cover the potatoes with salted water.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat and cover the pot.
7. 7. Let the potatoes cook for about 25 minutes.
8. 8. Add the frozen peas to the pot after about 10 minutes.
9. 9. Wash the salad greens thoroughly.
10. 10. Let the salad drain well in a colander.
11. 11. Halve the onion.
12. 12. Peel the onion.
13. 13. Cut the onion into thin strips.
14. 14. Place the onion strips in a bowl.
15. 15. Lightly salt the onions.
16. 16. Take a separate bowl for the dressing.
17. 17. Add 4 tablespoons of yogurt to the bowl.
18. 18. Add 1 teaspoon of mustard.
19. 19. Add 3 tablespoons of olive oil.
20. 20. Add 2 tablespoons of vinegar.
21. 21. Season the dressing with salt.
22. 22. Season the dressing with pepper.
23. 23. Add a little sugar to the dressing.
24. 24. Mix all dressing ingredients well together.
25. 25. Add the washed salad to the dressing.
26. 26. Add the salted onions to the dressing.
27. 27. Toss the salad and onions with the dressing.
28. 28. Take a frying pan.
29. 29. Add 2 tablespoons of butter to the pan.
30. 30. Heat the butter on high heat.
31. 31. Place the fish fingers in the hot pan.
32. 32. Fry the fish fingers for about 5 minutes until golden brown.
33. 33. Drain the potatoes and peas.
34. 34. Use the lid to help with draining.
35. 35. Add 4 tablespoons of butter to the drained vegetables.
36. 36. Add 100 milliliters of milk to the drained vegetables.
37. 37. Mash the potatoes and peas with a potato masher.
38. 38. Process the mixture into a smooth puree.
39. 39. Spread the pea puree onto the plates.
40. 40. Place the fish fingers on the puree.
41. 41. Add the yogurt salad.
42. 42. Serve the dish immediately.

Nutrition per serving

• kcal: 753
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 78 g