Ingredients for 4 people:
1 kg potatoes, mainly waxy potatoes
Salt
1/2 tsp mustard seeds
1 onion
50 g butter
1 jar (370 ml) stewed apples
100 ml low-fat milk
1 packet (450 g) fish fingers
Pepper from the mill
1 box of cress
Preparation:
1. Peel, rinse and halve the potatoes. Boil in salted water for approx. 25 minutes until soft.
2. Grind the mustard seeds very finely in a mortar. Peel and dice the onion. Heat the butter. Sauté onion and mustard seeds in it. Add the stewed apples and heat while stirring. Heat the milk. Drain the potatoes and mash with a potato masher, gradually adding the milk. Finally, mix in the apple compote. Season again with salt. Keep warm.
3. Place the fish fingers on a baking tray lined with baking paper. Bake in the oven according to the instructions.
Serve the mashed potatoes with the fish fingers. Cut off the cress and sprinkle
over the top.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 543
Joule: 2285
Protein: 20,6 g
Fat: 19,8 g
Carbohydrates: 69 g
(FoodCentrale by ddp images)
