PARS­LEY LE­MON CRUMBED FISH WITH AP­PLE AND WAL­NUT SALAD

Matamata Chronicle - - Classified -

Spiced pota­toes

800g pota­toes, scrubbed and diced 2cm

2 ta­ble­spoons potato spice mix (see recipe be­low)

Ap­ple and wal­nut salad

cup may­on­naise Juice of le­mon (re­serve zest first) 2 ap­ples 2-3 stalks cel­ery 1 car­rot

cab­bage 35g chopped wal­nuts

Pars­ley le­mon crumbed fish

600g skin­less, bone­less, white fish fil­lets

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