Summary

Ingredients

• 1 kg potato (s)
• 800 ml vegetable stock
• 400 g peas, frozen
• 12 fish fingers, TK
• 100 ml milk
• 1 bunch chives
• salt and pepper
• 1 pinch (s) nutmeg
• oil

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Instructions

1. Peel the potatoes, cut into pieces and cook in the broth for 15-20 minutes. After 10 minutes add the peas.
2. Heat the oil in a pan and fry the fish fingers in it until crispy.
3. Drain the potatoes and heirs and mash them with the milk. Cut the chives into rings, mix in and season the puree with salt, pepper and nutmeg.
4. Serve the fish fingers with the potato and pea puree.