GLUTEN-FREE FISH & SALAD---Fish has a nutty crust, served with potato salad.
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 1/2 pounds potatoes, halved
Salt and Pepper
4 tbs lemon juice
4 tbs olive oil
2 tbs white vinegar
1 tbs Dijon mustard
1 tsp sugar
3 ribs celery, chopped
1 onion, chopped
2 tbs chopped tarragon
4 fish fillets
1 1/2 cups ground almonds
2 eggs
3 tbs butter
1/2 head lettuce, shredded
Lemon wedges
In a pot, cover potatoes with water. Bring to a boil, salt water, cook until tender, drain. In a bowl, whisk lemon juice, 3 tbs oil, vinegar, mustard and sugar, season with salt and pepper. Toss with potatoes, celery, onion and tarragon, season. *Season fish. Place almonds on a plate. In a bowl, whisk eggs. In a skillet, heat remaining oil. Melt butter in oil. Coat fish in egg, then dredge in almonds. Cook until fish is browned and opaque. Divide lettuce among plates, top with fish. SERVE with potato salad and lemon wedges & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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