🍽️ Crispy fish sticks with creamy pumpkin-potato mash and cheesy cauliflower

Name: Crispy fish sticks with creamy pumpkin-potato mash and cheesy cauliflower
Total time: 30 min
Yield: 4 servings
Ingredients: Salt pinch; Hokkaido pumpkin 500 g; Potatoes, floury 500 g; Cauliflower 1 pc.; Gouda, grated 100 g; Oil 4 tbsp; Fish fingers 16 pcs.; Butter 2 tbsp; Milk 100 ml; Pepper, black ground pinch; Nutmeg, ground pinch

614 kcal · 30 min · 4 servings

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Ingredients

Salt pinch
Hokkaido pumpkin 500 g
Potatoes, floury 500 g
Cauliflower 1 pc.
Gouda, grated 100 g
Oil 4 tbsp
Fish fingers 16 pcs.
Butter 2 tbsp
Milk 100 ml
Pepper, black ground pinch
Nutmeg, ground pinch

Instructions

1. Fill a large pot with about 2 liters of water and add plenty of salt. Bring the water to a boil.
2. Wash the pumpkin, cut it in half, trim the ends, and remove the seeds. Cut the flesh into cubes, but leave the skin on.
3. Wash the potatoes, peel them, and cut them into cubes as well.
4. Add the pumpkin and potato cubes to the boiling salted water. Cook them over medium heat with the lid on for about 15 minutes.
5. Wash the cauliflower and remove the tough core. Break the head into small florets.
6. Add the cauliflower florets to the same boiling salted water and cook them for about 10 minutes.
7. Pour the cooked cauliflower into a colander to drain the water.
8. Preheat the oven to 180 degrees Celsius (convection mode).
9. Place the drained cauliflower in a baking dish. Sprinkle it generously with cheese.
10. Place the baking dish in the oven and bake the cauliflower for about 10 minutes, until the cheese is golden brown.
11. Heat oil in a large frying pan over medium heat.
12. Fry the fish sticks in the pan for about 5 minutes, until they are golden brown and crispy on both sides.
13. Remove the fish sticks from the pan and place them on kitchen paper to absorb any excess grease.
14. Drain the cooked potatoes and pumpkin. Return them to the pot.
15. Add butter and milk to the pot. Mash the mixture with a hand blender or a fork until it forms a smooth, creamy texture.
16. Season the mash with salt, pepper, and a pinch of grated nutmeg to taste.
17. Remove the gratinated cauliflower from the oven.
18. Plate the dish: Place the pumpkin-potato mash on the plates, put the fish sticks next to it, and add the hot cauliflower.
19. Enjoy your meal!

Nutrition per serving

kcal: 614
Protein: 25 g · Fett/Fat: 30 g · Carbs: 61 g