| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Russet potatoes; peeled, cut into 1 |
|
|
; 1/2-inch pieces |
| 1/2 |
c |
Whipping cream |
| 1/4 |
ts |
Crushed saffron |
| 4 |
|
Cod or sea bass fillets; (each about ß inch |
|
|
; thick) (6-ounce) |
| 3 |
tb |
Olive oil |
| 1 1/2 |
ts |
Balsamic vinegar |
| 1 |
c |
Arugula |
| 1/2 |
c |
Mixed fresh herbs; (such as basil, dill |
|
|
; and tarragon) |
INSTRUCTIONS
Preheat oven to 400F. Cook potatoes in large saucepan of boiling salted
water until tender, about 20 minutes. Drain well. Return potatoes to pan
and mash. Add cream and saffron; mix to blend. Season to taste with salt
and pepper. Cover to keep warm.
Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in
large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes.
Turn cod over. Transfer skillet to oven; bake until cod is opaque in
center, about 6 minutes.
Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl.
Add arugula and herbs and toss to coat. Season salad to taste with salt and
pepper.
Mound mashed potatoes on 4 plates. Top with fish, then with salad.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1492 Calories (kcal); 85g Total Fat; (50% calories from fat);
22g Protein; 168g Carbohydrate; 163mg Cholesterol; 105mg Sodium Food
Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Need a new life? God accepts trade-ins”