Fish Sticks with Fried Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 582 μg | (970 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 299 μg | (100 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 33.5 μg | (74 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,973 mg | (49 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 171 μg | (86 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 12 Fish sticks
- 600 grams Spinach
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 3 Tbsps Whipped cream
- freshly ground peppers
- Nutmeg
- 200 milliliters milk
- 4 eggs
- 1 Tbsp vegetable oil
Preparation steps
Peel the potatoes, rinse, cut into small cubes and cook in salted water about 20 minutes.
Preheat the oven to 170°C.
Bake the fish sticks in the oven on a baking sheet with parchment paper until golden brown, 15-20 minutes, turning once.
Rinse the spinach thoroughly and remove tough stems. Peel the onion and garlic and finely dice both. Sweat until translucent in 1 tablespoon hot butter. Stir in the spinach. Pour in the cream and season to taste with salt, pepper and nutmeg.
Drain the potatoes and squeeze through a ricer into another pot. Heat the milk with the remaining butter and mix with the potato puree. Season with salt and nutmeg.
Heat the oil in a frying pan. Fry the eggs for 2-3 minutes.
Pile the puree, the spinach and the fish fingers on plates and top each with an egg. To serve, garnish with freshly ground pepper and salt lightly.
