Same as a lot of other children I grew up with fish sticks, puree and beans. For that reason I wanted to make an adult version of the dish, and probably you too. Due to the presence of; crispy fish, creamy puree and the green of the beans, this dish brings me right back to my childhood. You can serve this as a lunch dish, but also as main course. If you prefer the dish as main dish; add 400 gram of potatoes to the parsnip! In that way you have more puree which has as result a more fulfilling dish. Don’t forget some lemon on the side and some sea salt on top of the fish filets (just before serving). Inspired or maybe looking for another fish dish? Try this link!
Fish Stick, Parsnip puree & Beans
Comforting everyday dish..
Equipment
- Baking pan
- Cooking pan
Ingredients
- 2 Parsnips
- Pinch of Nutmeg
- 4 tbsp Cream
- 600 gram Mixed Beans like sugar snaps, haricot verts etc
- Bunch of Thym
- 15 Blackpepper corns
- 200 ml Sunflower Oil
- 4 Cod filets
- 2 Egg mixed in a bowl
- Flour in a bowl
- Breadcrumbs in a bowl
Instructions
- Place a cooking pan on the heat with 1,5 liters of water, a tablespoon of salt, the thyme and peppercorn.
- Cut the parsnip and cook in the water till soft. Then take out the parsnip and blend with the cream, nutmeg and some cooking water till smooth.
- Make sure the cod filets are dry. Cover them with a layer of flour, give them a egg bath and make sure the filets are covered completely with egg. Last but not least, place the eggy filets in the bowl with breadcrumbs and cover them.
- Add the beans to the water and cook for about 5 minutes.
- Heat up some sunflower oil in a pan. When you see some vapor above the pan, it is hot enough. Then place the fish sticks in the oil, and turn them after 5 minutes. Important; don't move them around more than needed.
- Drain the beans. Season them with a little bit of oil, some salt and a lot of black pepper.
- All done! Time for plating & eating!