This refreshing soup is delicious, easy to make and can be a prelude to the most sophisticated meal. More nutritious than traditional vichyssoise, its pleasing nutty flavor is enhanced with a garnish of chopped toasted walnuts, which also adds valuable nutrients. In the summer, I aim to have leftovers in the refrigerator and treat myself to a small bowl for a yummy afternoon snack.
- ...A quick after work dinner – low in fat and high in accolades!
- 3 lbs. baker potatoes,unpeeled 1.5 kg
- 1 Tbsp. vegetable oil 15 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. pepper 2 mL
- 1 1/2 lbs. Atlantic cod 750 g
- 1/2 cup flour 125 mL
- 2 tsp. dry mustard 10 mL
- 1 egg, beaten
- 1/4 cup bread crumbs 60 mL
- 3/4 cup cornflake crumbs 175 mL
- 1 Tbsp. vegetable oil 15 mL
- Scrub potatoes and cut into thick French fries. Pat dry and toss with oil, salt and pepper. Arrange in a single layer on a non-stick cookie sheet and bake in a preheated 425 F oven for 40 minutes turning twice. Cut fish into serving-sized pieces. Pat dry. Place flour and mustard in a shallow dish. Beat egg in another shallow dish. Combine breadcrumbs and cornflakes in yet another dish! Dust each piece of fish with flour. Dip into egg and roll in crumb mixture. Brush another baking sheet with oil and arrange fish in a single layer. When potatoes have cooked for 40 minutes, place fish in oven and baked 5 minutes, until fish is cooked through (should be flaky). Serve with cole slaw. Serves 6.
- Book Reference - The Best of the Best (Page: 191)
This refreshing soup is delicious, easy to make and can be a prelude to the most sophisticated meal. More nutritious than traditional vichyssoise, its pleasing nutty flavor is enhanced with a garnish of chopped toasted walnuts, which also adds valuable nutrients. In the summer, I aim to have leftovers in the refrigerator and treat myself to a small bowl for a yummy afternoon snack.
