Fish Stick, Parsnip puree & Beans
Comforting everyday dish..
Servings 4 people
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!