VEGETABLES WITH FISH

[JJ Judkins]

* Exported from MasterCook *

VEGETABLES WITH FISH

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alcohol Fish/Seafood
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR POTATOES---
1 1/2 pounds potatoes
Salt
Canola oil
Olive oil
FOR VODKA CREME FRAICHE---
2 tbs vodka
Salt
1 cup creme fraiche
FOR TOPPINGS---
10 oz smoked trout -- bones removed
1/2 cup flour
Salt
Chopped chives
Radish sprouts
Olive oil
1 shallot -- thinly sliced

COOK POTATOES--- Heat oven to 350 degrees. Place potatoes in a roasting pan, drizzle with oil. Season with salt, stir the potatoes. Roast 35 min. until potatoes are soft. Remove from oven, cool slightly. While potatoes are still warm, press down on each one, so it flattens to 3/4". Heat 4" canola oil in a pot. Fry crushed potatoes until they become golden. Drain on paper towels, season with salt. MAKE CREME FRAICHE---Combine creme fraiche and vodka in a bowl. Season with salt. Refrigerate. PREPARE TOPPINGS---Flake trout fillets into bite size pieces. Fry shallots. Separate shallot slices into rings dredge rings in flour. In a pan, heat 1/2" oil. Fry shallots until golden brown. Drain on paper towels. Season with salt. TO ASSEMBLE---Place a small dollop of creme fraiche on each piece of potato, top it with a piece of trout. Garnish with radish sprouts, chives and fried shallots. Season, then SERVE...

S(***Imported to Master Cook by JJ***):
""
Yield:
"20 pieces"
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Per Serving (excluding unknown items): 1494 Calories; 69g Fat (43.0% calories from fat); 27g Protein; 180g Carbohydrate; 13g Dietary Fiber; 214mg Cholesterol; 150mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1/2 Vegetable; 1 Non-Fat Milk; 14 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0