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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