Title: Fish Salad Parmentier
Categories: Consuming, Passions
Yield: 4 servings

500 g White fish fillets
Plain flour to dust
Oil for shallow frying
1 Avocado
750 g Potatoes; washed, skins left
; on
1 md Tomato; flesh removed and
; diced
1 tb Cashew nuts
Mixed salad leaves

------------------------------CITRUS DRESSING------------------------------
2 tb Extra virgin olive oil
1 tb Mirrin
1 ts Fish sauce
2 ts Thai sweet chilli sauce
2 tb Lemon or lime juice
1/2 ts Minced garlic
1/2 ts Minced ginger
1 ts Grated lemon or lime rind
2 Kaffir lime leave; finely
-shredded
; (optional)

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; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.