Broad beans with puree and fish fingers

Name: broad beans with puree and fish fingers
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kilo crumbly potatoes in small blocks; 125 g bacon cubes; 2 to grab broad beans a 300 g, frozen; 1 teaspoon thyme; 2 tablespoons oil; 1 business suit Fish sticks freezer; 50 ml milk warm; scoop nutmeg (fresh), grated; 25 g butter

A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbled potatoes (in small cubes), bacon cubes, broad beans (a 300 g, frozen), thyme, oil, fish sticks (frozen), milk (warm), nutmeg ((fresh), grated) and butter.

Ingredients

Kitchen Stuff

potato masher

Directions

Boil the potatoes in a bottom of water with salt with the lid on the pan in 20 minutes.
Bake the bacon cubes in their own fat in a frying pan until they are brown and crispy.
Spoon the frozen broad beans and the thyme into the bacon cubes and let the whole with the lid on the pan in 10 minutes on low heat.
Heat the oil in a frying pan and fry the fish fingers over medium heat on both sides until crispy and brown on both sides.
Stamp the potatoes coarsely with a puree rammer and stir in the milk, nutmeg and butter.
Season with salt and pepper.
Serve the puree with the broad beans and the fish fingers..