Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 1 kg Rooster potatoes
  • 12-14 fish fingers/crumbed fish
  • 100g tartare sauce (store bought)
  • 80g fresh spinach
  • 1 onion
  • 1 leek
  • 100g frozen peas
  • 200 ml cream
  • 100 ml fish stock
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 30 MIN
  1. Pre-heat the oven to 180°C.
  2. Peel the Rooster potatoes and cut them into cubes. Put them in a large saucepan. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 20 minutes, or until soft.
  3. Meanwhile, grease an oven dish with olive oil. Add the fish sticks/crumbed fish and place in the oven for 10-15 minutes until golden brown and crispy.
  4. Drain the potatoes and then mash them (using a potato masher) together with the tartare sauce and fresh spinach. Season to taste with salt and pepper. Set aside.
  5. Finely chop the onion and cut the leek into rings. Heat a non-stick frying pan with olive oil. Fry the onion and leek for a few minutes. Add the frozen peas, cream, and fish stock. Simmer for 6 minutes or until the vegetables are cooked through. Season with salt and pepper
  6. Remove the fish sticks/crumbed fish from the oven and mash them with a fork. Add the vegetable mixture in a layer on top of the fish. Finish with a layer of mashed spinach potato. Drizzle some olive oil on top and place back in the oven. Bake for 10 more minutes until golden brown.

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