Fish nuggets with potatoes and vegetables

Suitable for children from 2 years

what goes in

• 600 g pollock fillet
• 400 grams of potatoes
• 6oo g cauliflower
• salt, white pepper
• 1 package (450 g) frozen peas and carrots
• 2 tbsp flour
• 3 tbsp breadcrumbs
• 1 egg
• 2-3 tbsp oil
• 100 grams of whipped cream
• 3-4 tablespoons light sauce thickener
• lettuce leaves
• tomatoes
• 1/2 lemon

Preparation of the fish nuggets

Squeeze the juice of half a lemon with a lemon squeezer. Wash the fish fillet thoroughly, pat dry with kitchen paper and cut into large cubes. Then place the pieces of fish on a plate. Drizzle the fish with lemon juice and let it sit for about 20 minutes. In the meantime, peel the potatoes, wash them and cut them into large pieces. Clean the cauliflower, wash it and divide it into florets. Measure 3/8 liter of water, pour into a large saucepan and add 1 teaspoon of salt.

Boil it and let the potatoes cook in it, covered, over a medium heat for about 20 minutes. After about 5 minutes add the cauliflower and after another 5 minutes add the peas and carrots. Let everything cook together.

Pat the fish dry and place the flour and breadcrumbs in small bowls. Crack the egg into a small bowl as well and whisk it with a fork. Dip the fish first in flour, then in egg and then in breadcrumbs. Heat the oil in a pan. Fry the fish over medium heat, turning, for 5-6 minutes.

Pour the cream over the vegetables and let everything boil. Stir in the sauce thickener and let the ragout boil again. Season the vegetables with salt and pepper. Place some lettuce leaves on 4 plates. Arrange fish and vegetable stew on top and garnish with tomatoes and parsley.