Fish Fingers, with Difference
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 fish-chopsticks
- 0.5 ½ onion (s)
- 0.5 ½ pack spinach, frozen (minis)
- 800 g potato (s)
- 50 g cream cheese (liht)
- 4 slices processed cheese (toast cheese)
- 4 egg (s)
- 100 ml milk
- 0.5 tablespoon ½ margarine
- some nutmeg
- salt and pepper
- Garlic powder
- Onion (s) (fried onions)
- oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into cubes and cook in salted water until cooked. Preheat the oven to 150 degrees top / bottom heat.
- Fry the fish fingers on both sides until crispy and place in a flat baking dish. Cut the onion into small cubes, fry, add the spinach and let thaw slowly. Bring to the boil briefly and add the cream cheese. Season to taste with salt, pepper and garlic powder and bring to the boil again briefly. Spread the spinach on the fish fingers.
- Bake the eggs as fried eggs so that the yolks have not yet hardened and place them on top of the spinach.
- Place the toast cheese on top and bake the casserole in the oven for about 10 minutes.
- Drain the potatoes, add the margarine and press briefly with a fork. Pour in part of the milk, use a hand mixer to mash the potatoes. Always add a little milk until you have a creamy mashed potato. Season with salt and nutmeg. Place one to two tablespoons of fried onions on top for decoration.
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