Filter
Reset
Sort ByRelevance
LOUISGUCCI
Sandwich fish fingers with pea puree
Sandwich with fish fingers, raw vegetables, chives, raisins and puree of pure milk spread with garden peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan with non-stick coating and fry the frozen fish fingers in 12 min. Golden brown. Times regularly.
-
Meanwhile, do the coals with the raisins and dressing in a bowl and mix well together.
-
Cook the garden peas in 4 minutes in water with salt if necessary. Drain, put in a high bowl and puree with the hand blender until puree. Stir in the dairy spread.
-
Halve the buns and brush the bottom halves with pea puree. Spread some lamb's lettuce and put 3 fish fingers on each half.
-
Cover with the top halves of the buns. Serve with the coleslaw and pea puree and lamb's lettuce.
Blogs that might be interesting
-
50 minMain dishceleriac, floury potatoes, semi-skimmed milk, fresh thyme, unsalted butter, ground nutmeg, pork tenderloin, shallot, mushroom melange, fresh ginger, cognac, meat fond,tenderloin with mushroom-cognac sauce and celeriac puree
-
50 minMain dishchicken fillets, extra mature cheese, bacon, dried to in oil, olive oil,stuffed chicken breast rolls
-
65 minMain dishChinese coal, Pink shrimps, egg, turkey mince, garlic, ground cumin, ground coriander (ketoembar), sambal, chicken bouillon,cabbage rolls with indian minced meat
-
25 minMain disholive oil, beef bratwurst, Tuscan potato wedges, onion, Red cabbage, balsamic vinegar, black olives, dried Italian herbs,Italian red cabbage with beef bratwurst
Nutrition
640Calories
Sodium0% DV1.000mg
Fat38% DV25g
Protein56% DV28g
Carbs24% DV71g
Fiber40% DV10g
Loved it