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Steamed whole fish with quinoa salad and salsa verde
Difficoltà
La maggior parte delle nostre ricette sono facili, ma alcune sono un po’ più complesse in termini di tempo e competenze di cucina: le potrai individuare dal grado di difficoltà, medio o avanzato.
Tempo di preparazione
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Tempo totale
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Ingredienti
Salsa verde
- 1 garlic clove
- 4 anchovy fillets, drained
- ½ lemon, zest only, no white pith
- 5 sprigs fresh parsley, leaves only
- 20 - 30 g radish leaves (reserve the radishes for the salad)
- 20 g freshly squeezed lemon juice (approx. ½ lemon)
- 60 g extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- 2 pinches curry powder
- 2 pinches cayenne pepper
- 10 fresh chives, finely chopped
- 1 tbsp baby pickled capers, rinsed and drained
- sea salt, to season
- ground black pepper, to season
Fish and quinoa salad
- 150 g tri-colour quinoa
- 1100 g water, plus extra to soak
- 1 tsp sea salt, plus extra to season
- 2 sprigs fresh parsley, leaves only
- ½ lemon, cut into 4 slices
- 1 whole white fish (see Tips)
- extra virgin olive oil, to drizzle
- 30 g mixed salad leaves
- 1 Granny Smith apple, cut into matchsticks
- 20 g freshly squeezed lemon juice
- Valori nutritivi
- per 1 portion
- Calorie
- 2385.5 kJ / 568 kcal
- Proteine
- 57.8 g
- Carboidrati
- 30.1 g
- Grassi
- 22.2 g
- Grassi saturi
- 3.9 g
- Fibre
- 7.7 g
- Sodio
- 2066 mg
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