Garlic Mashed Potatoes and Parsley Sauce

Portions: 12 Portion size: 5 oz (150 g) plus garnish

U.S.

Metric

Ingredients

I

10 fl oz

300 mL

Olive oil

1.

1 fl oz

30 mL

Lemon juice

12 cup

125 mL

Chopped parsley

12 tsp

2 mL

Salt

3 lb 12 oz

1.8 kg

Haddock fillets, cut into 5-oz

2.

(150-g) portions

2 tbsp

30 mL

Crushed black peppercorns

3.

1 tsp

5 mL

Salt

2 fl oz

60 mL

Olive oil

4.

2 lb 4 oz

1.1 kg

Garlic Mashed Potatoes (p. 589)

Prepare the sauce: Combine the oil, lemon juice, chopped parsley, and salt in a blender. Process until the parsley is pureed.

Procedure

Prepare the sauce: Combine the oil, lemon juice, chopped parsley, and salt in a blender. Process until the parsley is pureed.

Per serving:

Calories, 480; Protein, 28 g; Fat, 33 g (62% cal.); Cholesterol, 95 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 420 mg.

Per serving:

Calories, 480; Protein, 28 g; Fat, 33 g (62% cal.); Cholesterol, 95 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 420 mg.

Coat the fish fillets evenly with a light sprinkling of crushed peppercorns. Season with salt.

Heat the olive oil in as many sauté pans as necessary to hold the fish in a single layer.

Place the fish in the pans, presentation side down, and sauté over moderate heat until lightly browned and about half cooked. Turn over and finish the cooking. 5. Place a 3-oz (90-g) portion of potatoes in the center of each plate. Top with the fish fillet. Drizzle about 1 fl oz (30 mL) sauce in a circle around the fish.

Variations_

Other firm-fleshed white fish, such as cod, sea bass, striped bass, red snapper, or grouper, may be substituted.

Peppered Haddock with Purée of Flageolet Beans

Substitute Purée of Flageolet Beans with Garlic (p. 613) for the potatoes.

Peppered Haddock with Garlic Whipped Potatoes and Parsley Sauce

Continue reading here: Spicy Shrimp or Scallop Saut

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