Sandwich fish fingers with pea puree

Name: sandwich fish fingers with pea puree
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 el sunflower oil; 12 Fish sticks; 300 g cut white cabbages; 3 el white raisins; 4 el yoghurt dressing chives; 450 g frozen garden peas; 200 g dairy spread chives light; 4 floor cadet; 75 g lamb's lettuce

Sandwich with fish fingers, raw vegetables, chives, raisins and puree of pure milk spread with garden peas

Ingredients

Kitchen Stuff

1 baking paper
1 blender

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.