INGREDIENTS

INSTRUCTIONS

About 7 Minutes. Heat 1/2 inch of canola oil to medium-high in a large
nonstick pan. Place the fish fillets crust side down in the hot oil,
and cook rather slowly, until golden brown, about 3 minutes. Turn and
continue to cook 3 to 4 minutes longer on the other side.  When Is It
Done?  When it has begun to feel springy to the touch in contrast to
its  squashy raw state. If you have doubts cut into a piece--the flesh
should be opaque throughout rather than translucent. Remove the fish
and drain on paper towels.  Serving  Spoon a serving of mashed potatoes
directly in the center of each  plate. Place the fish, crust side up,
on top. Drizzle chive oil  around the mashed potatoes and top the fish
with a nest of leeks.  Serve immediately. Serves 6.  Patrick Clark's
recipe from Cooking With Master Chefs by Julia Child,  as adapted for
the home cook by Julia Child. (Copyright 1993 by A La  Carte
Communications.)  Converted by MC_Buster.  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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