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.

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