Quinoa crumbed fish with slaw
TM6 TM5 TM31

Quinoa crumbed fish with slaw

3.6 (5 ratings)

Ingredients

Yoghurt tartare

  • 1 garlic clove
  • 1 sprig fresh flat-leaf parsley, leaves only
  • 30 g cornichons
  • 1 tsp lemon juice (approx. ¼ lemon)
  • 140 g Greek-style natural yoghurt (see Tips)
  • 1 tbsp salted capers, rinsed

Slaw

  • 100 g white cabbage, cut into pieces
  • 100 g red cabbage, cut into pieces
  • 1 carrot (approx. 80 g), cut into pieces
  • 5 sprigs fresh dill, leaves only
  • 100 g mayonnaise (see Tips)
  • 1 - 2 pinches salt, to taste
  • 1 - 2 pinches ground black pepper, to taste

Quinoa crumbed fish

  • ½ lemon, zest only, no white pith
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 2 garlic cloves
  • 1 - 2 pinches salt
  • 1 - 2 pinches ground black pepper
  • 2 eggs
  • 120 g quinoa flakes
  • 600 - 800 g skinless snapper fillets, cut into strips

Tortillas

  • 170 g brown rice flour (see Tips)
  • 60 g arrowroot flour, plus extra for dusting
  • ½ tsp gluten free baking powder (see Tips)
  • 1 tsp xanthan gum
  • ½ tsp salt
  • 40 g salted butter
  • 120 g water, plus extra if needed
  • ½ tsp olive oil, plus extra for drizzling
  • 1000 g vegetable oil, for frying
  • 1 lemon, cut into wedges, to serve

Nutrition
per 1 portion
Calories
4680.5 kJ / 1114.3 kcal
Protein
56 g
Carbohydrates
69 g
Fat
66.8 g
Saturated fat
14 g
Fiber
8.4 g
Sodium
894.1 mg

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