Quinoa crumbed fish with slaw

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