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Steamed whole fish with quinoa salad and salsa verde

Steamed whole fish with quinoa salad and salsa verde
3.0 4 valutazione
Prep. 20min
Totale 1h
4 portions
Registrati gratis

Ingredienti

Salsa verde
  • garlic clove
    1
  • anchovy fillets drained
    4
  • lemon zest only, no white pith
    ½
  • radish leaves (reserve the radishes for the salad)
    20 - 30 g
  • fresh parsley leaves only
    5 sprigs
  • freshly squeezed lemon juice (approx. ½ lemon)
    20 g
  • extra virgin olive oil
    60 g
  • Dijon mustard
    2 tsp
  • Worcestershire sauce
    1 tsp
  • smoked paprika
    ½ tsp
  • curry powder
    2 pinches
  • cayenne pepper
    2 pinches
  • fresh chives finely chopped
    10
  • baby pickled capers rinsed and drained
    1 tbsp
  • sea salt to season
  • ground black pepper to season
Fish and quinoa salad
  • tri-colour quinoa
    150 g
  • water to soak
  • sea salt plus extra to season
    1 tsp
  • extra virgin olive oil to drizzle
  • fresh parsley leaves only
    2 sprigs
  • lemon cut into 4 slices
    ½
  • whole white fish (see Tips)
    1
  • mixed salad leaves
    30 g
  • Granny Smith apple cut into matchsticks
    1
  • freshly squeezed lemon juice
    20 g

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 2066 mg
Proteine 57.8 g
Calorie 2385.5 kJ / 568 kcal
Grassi 22.2 g
Fibre 7.7 g
Grassi saturi 3.9 g
Carboidrati 30.1 g

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