Potatoes for Caterers
Supporting the British potato industry
Baked Fish Fingers with Pea and Mint Mashed Potato
Prep Time: 45 mins
Cook Time: 30 mins
Serves: 10
INGREDIENTS:
250g smoked salmon trimmings
1 kilo mashed King Edward
50g Shallot/spring onion
50g chopped Garden Herbs
2 Eggs - Beaten
50g flour
500g breadcrumbs
500g Frozen or fresh garden Peas
50g garden mint roughly chopped
50g butter
1/2 lemons
100ml whipping creamMETHOD:
1. Combine 500g of mashed King Edward with smoked salmon, shallot and chopped herbs together, season. Mould into ‘Fingers’ 6cm x 2cm, coat with flour, then egg, then breadcrumbs. Chill in a refrigerator and use as required.
2. With the surplus mash add the peas, mint and cream, add a little seasoning and warm gently. When hot deep fry the fish fingers until golden brown and place on top of the mash. Spoon over a little butter and a squeeze of lemon and serve immediately.