Summary

Ingredients

• 12 fish fingers
• 1 kg potato (s), floury cooking
• a bit salt
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 500 g spinach leaves, frozen
• 150 g cream or cremefine for cookin
• some pepper
• 2 pinches nutmeg, freshly grated
• 50 g parmesan, freshly rated
• 250 ml milk
• 50 g butter
• 2 tablespoon rapeseed oil or sunflower oil
• 4 large egg (s)

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat or 200 ° C fan oven. Place the fish fingers on a baking sheet lined with baking paper and bake in the preheated oven according to the package instructions for about 15 minutes.
2. Peel, wash and dice the potatoes and cook in boiling, lightly salted water for about 15 minutes.
3. Peel off the onion and the clove of garlic and dice both finely. Heat 1 tablespoon of olive oil in a saucepan and sauté the onion with the garlic cubes. Then add the spinach and let it thaw. Then pour in the cream or Cremefine and bring to the boil. Then stir in the parmesan, season with salt, pepper and, if you like, a pinch of nutmeg and keep the spinach warm.
4. Heat the milk in a saucepan. Drain the potato cubes, let them evaporate briefly, then pour in the milk and roughly mash into mashed potatoes. Season with salt, white pepper and, if you like, a pinch of nutmeg. Then stir in the butter and keep the mashed potatoes warm.
5. In a pan, heat 2 tablespoons of rapeseed or sunflower oil in a large, coated pan and fry the eggs in it as fried eggs.
6. To serve, distribute a portion of the mashed potatoes on four plates, place about 5 tablespoons of spinach on each, then place three fish fingers next to each other and finally place a fried egg on each of the fish fingers. Add the remaining mashed potatoes and the spinach.
7. A fresh mixed salad goes well with it.