Fish salad parmentier
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | White fish fillets |
| Plain flour to dust | ||
| Oil for shallow frying | ||
| 1 | Avocado | |
| 750 | grams | Potatoes; washed, skins left |
| ; on | ||
| 1 | medium | Tomato; flesh removed and |
| ; diced | ||
| 1 | tablespoon | Cashew nuts |
| Mixed salad leaves | ||
| 2 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Mirrin |
| 1 | teaspoon | Fish sauce |
| 2 | teaspoons | Thai sweet chilli sauce |
| 2 | tablespoons | Lemon or lime juice |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Minced ginger |
| 1 | teaspoon | Grated lemon or lime rind |
| 2 | Kaffir lime leave; finely shredded | |
| ; (optional) | ||
Directions
CITRUS DRESSING
Cut potatoes into bit-sized cubes and simmer in lightly salted boiling water.
Cut fish into bit-sized cubes. Toss in lightly seasoned flour, shaking off excess. Pan fry in a little oil.
Mix dressing ingredients.
Dice avocado, toss in salad dressing.
When fish and potatoes are cooked, mound salad leaves on individual plates, top with fish and potato pieces, smother with avocado and salad dressing.
Top with diced tomatoes and cashew nuts.
Converted by MC_Buster.
Per serving: 299 Calories (kcal); 15g Total Fat; (43% calories from fat); 5g Protein; 39g Carbohydrate; trace Cholesterol; 19mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.