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Associate.com - Share Your Recipe!

Recipe Name: Auntie's Favourite Fried Fish And Artichokes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
150 Gram(s) Self-raising flour
3 Tablespoon(s) Snipped chives
1 Dsp White Wine Vinegar
Water
Oil for deep-frying
75 Gram(s) Butter
6 Vine ripened tomatoes
1 Tablespoon(s) Brown sugar
1 Dsp balsamic vinegar
1/2 Teaspoon(s) Crushed chillies
1 Tablespoon(s) Chopped fresh coriander
40 Gram(s) rocket
5 Tablespoon(s) Extra virgin olive oil
100 Gram(s) Jerusalem artichokes
2 Double cream
200 Gram(s) Frozen broad beans
defrosted
A Gernard fish, boned and
filleted
200 Gram(s) Greek strained yoghurt
1/2 Teaspoon(s) Turmeric
A lemon and orange, zest of
1 Tablespoon(s) Fresh chopped tarragon
Salt and freshly ground
Black pepper
Directions:
For the Batter: Mix the flour with 2 tbsp chives, vinegar and enough
water to form a thick paste. Heat the oil for deep-frying in a large
heavy-based pan. 2 Melt the butter in an ovenproof frying pan. Add the
tomatoes, sugar, balsamic vinegar and crushed chillies. 3 Bring the
mixture to a simmer and cook in the oven for 12-14 minutes. Serve with
chopped fresh coriander. 4 Blend the rocket with 4 tbsp extra virgin
olive oil, salt and pepper to make a dressing. Cook half the
artichokes in boiling salted water for 5-6 minutes, until just tender,
then drain well. 5 Blend the artichokes with cream, salt and pepper to
form a smooth sauce. Thinly slice the remaining raw artichokes. 6
Cook the broad beans in boiling salted water for 3-4 minutes, and
roughly crush using the back of a fork. 7 Season the fish with salt
and black pepper, dip in the batter and then deep fry for 4-5 minutes
until golden and cooked through. 8 Mix the Greek yoghurt with the
turmeric and remaining chives. In a large bowl mix the crushed broad
beans, raw sliced artichokes, lemon and orange zest and chopped
tarragon. Season well with salt and black pepper. 9 Serve fish with
the artichoke salad, spoon over yoghurt mix, then drizzle rocket pesto
and artichoke sauce around. Converted by MC_Buster. Per serving: 1249
Calories (kcal); 128g Total Fat; (90% calories from fat); 3g Protein;
27g Carbohydrate; 164mg Cholesterol; 627mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 25 1/2 Fat; 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 863
Calories From Fat: 553
Total Fat: 63g
Cholesterol: 161.3mg
Sodium: 824.8mg
Potassium: 1258.8mg
Carbohydrates: 67.4g
Fiber: 15.3g
Sugar: 26.9g
Protein: 15.3g


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