Geräte und Zubehör
Steamed whole fish with quinoa salad and salsa verde
Vorbereitung 20 Min
Gesamt 1 Std.
4 portions
Zutaten
Salsa verde
-
garlic clove1
-
anchovy fillets drained4
-
lemon zest only, no white pith½
-
radish leaves (reserve the radishes for the salad)20 - 30 g
-
fresh parsley leaves only5 sprigs
-
freshly squeezed lemon juice (approx. ½ lemon)20 g
-
extra virgin olive oil60 g
-
Dijon mustard2 tsp
-
Worcestershire sauce1 tsp
-
smoked paprika½ tsp
-
curry powder2 pinches
-
cayenne pepper2 pinches
-
fresh chives finely chopped10
-
baby pickled capers rinsed and drained1 tbsp
-
sea salt to season
-
ground black pepper to season
Fish and quinoa salad
-
tri-colour quinoa150 g
-
water to soak
-
sea salt plus extra to season1 tsp
-
extra virgin olive oil to drizzle
-
fresh parsley leaves only2 sprigs
-
lemon cut into 4 slices½
-
whole white fish (see Tips)1
-
mixed salad leaves30 g
-
Granny Smith apple cut into matchsticks1
-
freshly squeezed lemon juice20 g
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
2066 mg
Eiweiß
57.8 g
Brennwert
2385.5 kJ /
568 kcal
Fett
22.2 g
Ballaststoffe
7.7 g
gesättigte Fettsäuren
3.9 g
Kohlenhydrate
30.1 g
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