Quinoa crumbed fish with slaw

Quinoa crumbed fish with slaw

3.8 6 ratings

Prep. 40 min

Total 2 h

4 portions

Ingredients

Yoghurt tartare

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

Slaw

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

Quinoa crumbed fish

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

Tortillas

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

Difficulty

easy

Nutrition per 1 portion

Sodium 894.1 mg

Protein 56 g

Calories 4680.5 kJ / 1114.3 kcal

Fat 66.8 g

Fibre 8.4 g

Saturated Fat 14 g

Carbohydrates 69 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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