Fish Sticks with Boiled Potatoes and Creamed Spinach

Peel and quarter the potatoes. Place them in a large pot, cover with water, add 5 g of salt, and bring to a boil. Cook for 15-20 minutes until the potatoes are tender.

While the potatoes cook, thoroughly wash the fresh spinach. Heat a large pot over medium heat without oil. Add the spinach in batches and wilt for a few minutes until all the spinach has collapsed. Drain the spinach well, let it cool slightly, then squeeze out any excess water and roughly chop it.

Finely chop the onion and garlic. In a saucepan, melt the butter over medium heat. Sauté the chopped onion and garlic until translucent. Add the prepared spinach and stir well. Pour in the heavy cream and season with the remaining 5 g of salt, black pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.

While the creamed spinach simmers, heat a non-stick pan over medium heat. Add the frozen fish sticks and fry for 3-4 minutes per side until they are golden brown and cooked through.

Drain the cooked potatoes. Arrange the crispy fish sticks, hot boiled potatoes, and creamy spinach on four plates. Serve immediately and enjoy!