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Ingredients (4 servings)
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450 g Iglo Fischstäbchen
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299 g Iglo Cremespinat
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800 g Erdäpfel
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30 g Bio-Butter
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Salz, Pfeffer, Öl
Preparation
- Peel the potatoes, cut into even pieces, and boil in plenty of salted water for about 20 minutes until tender.
- Meanwhile, thaw and heat the creamed spinach in a pot over medium heat, stirring occasionally.
- Heat some oil in a large pan and fry the fish fingers on both sides until golden brown and crispy.
- Drain the boiled potatoes, toss them in the hot organic butter, season with salt, and serve together with the spinach and fish fingers.
