Fish Nuggets
The Fish Nuggets by Spoonsparrow are coated with an aromatic herb breadcrumb coating and deliver a generous amount of protein.
Ingredients
- 800 g starchy potatoes
- Salt
- 1 bunch basil (20 g)
- 120 g whole wheat breadcrumbs
- 700 g cod fillet
- Pepper
- 2 tbsp mustard
- 200 ml warm milk (3.5 % fat)
- 4 tbsp olive oil
Instructions
-
1.
For the potato puree, peel, wash, and cut potatoes into small pieces; boil in salted water for 15 minutes until tender.
-
2.
Meanwhile, wash basil, pat dry, and finely chop; mix half with breadcrumbs and place in a bowl.
-
3.
Trim cod fillet, pat dry, and cut into small medallions. Season fish with salt and pepper, spread mustard on it, and coat in the breadcrumb mixture.
-
4.
Drain potatoes and mash with a potato masher. Puree remaining basil with warm milk and 2 tbsp olive oil; mix with mashed potatoes. Season puree with salt and pepper and keep warm over a burner.
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5.
Heat remaining oil in a pan. Fry fish pieces for a total of 5 minutes, crisping both sides over medium heat. Plate Fish Nuggets with potato puree on bowls.
