Fish fingers with pesto puree

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Head Cauliflower
  • 1 package (390 g; 13 pieces) frozen fish fingers
  • 7-10 Tbsp Salt
  • 2 packs Mashed potatoes
  • 40 g Butter or margarine
  • 200 ml Milk
  • 75 g Basil Pesto
  • 7-10 Tbsp Basil
  • baking paper

Directions

  1. 1

    Clean and wash the cauliflower and divide it into florets. Line a baking tray with baking paper. Spread frozen fish fingers on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes. Turn once after about 10 minutes of baking time.

  2. 2

    Cook cauliflower in boiling salted water for about 10 minutes. Bring 600 ml of water to the boil with 1 teaspoon of salt. Remove the pot from the heat, stir in the puree flakes briefly with a wooden spoon. Put 20 g fat on the puree and let it stand for 1-2 minutes. Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree.

  3. 3

    Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree. Garnish with basil

Nutrition Facts

KCAL
620 kcal
CARBS
51 g
FATS
36 g
PROTEINS
24 g