Our recipes

Bio fish fingers on mash potatoes with peas and carrots in a parsley sauce



For 1–2 people

  • 250g FEMEG Bio fish fingers (1 pack)
  • 300g potatoes
  • 150g peas
  • 150g carrots, sliced
  • 100g butter
  • 50 ml milk
  • 1 shallot
  • 50 ml fish stock
  • 100 ml vegetable stock
  • Salt, pepper
  • 2 tbsp crème fraiche
  • 1 tbsp parsley, finely chopped
  • 1 pinch sugar


Cook the potatoes and vegetables in a saucepan. In the meantime, chop the shallots thinly, heat the butter in a pan, and braise the shallots lightly. Glaze with fish and vegetable stock. Mix the vegetables and crème fraiche and leave to simmer for a few minutes. Then mix the parsley in and season to taste with salt, pepper and sugar. Add the milk and 80g butter to the potatoes and mash them. Fry the fish fingers in a pan with hot oil at medium heat for approx. 6-9 minutes, turning regularly. Divide the mash potato and fish fingers on the plates and serve with the vegetable sauce.


35 minutes

Difficulty level