Potato-Crisped Roughy with Nashi Salad

Name: Potato-Crisped Roughy with Nashi Salad
Cuisine: France
Ingredients: ¼ teaspoon each grated lemon and orange rinds; 1½ teaspoons fresh lemon juice; 2 brown Japanese pear-apples of medium-dry texture; ¼ teaspoon each grated lemon and orange rinds; 1 cup instant mashed potato flakes; 1 recipe anglaise of your choice; 2 teaspoons chopped fresh Chinese chives; 2 to 3 tablespoons unsaturated oil of your choice; 2 tablespoons pistachio oil or extra virgin olive oil; 2 tablespoons fresh orange juice; Salt; 2 tablespoons pistachio oil or extra virgin olive oil; 1 tablespoon each cake and all-purpose flours mixed together; Pepper from the mill; 6 orange roughy fillets; 1 tablespoon each cake and all-purpose flours mixed together

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I figured that if they worked so well to bake chicken, instant mashed potato flakes would also work to prepare panfried fillets. Be sure to use potato flakes, not “buds”

A nashi is a type of Japanese pear-apple available in Australia; you may use any kind of brown-skinned pear-apple instead.

Ingredients

2 brown Japanese pear-apples of medium-dry texture
¼ teaspoon each grated lemon and orange rinds
1½

Europe
France
Fish course
Pescatarian

Method

Dice the pears into ⅓-inch cubes; place them in a small bowl and toss together with the citrus rinds and juices, pistachio oil, and salt and pepper to your taste. Let marinate while you cook the fish.

Lightly salt and pepper the flour mixture, then dredge the fillets of roughy in it, shaking off any excess. Brush with some of the anglaise, then coat with a layer of potato flakes on each