Main courses · Fish & seafood
Quinoa crumbed fish with slaw
Strain yoghurt through a nut milk bag or fine-mesh sieve lined with paper towel to get a thick and creamy tartare sauce.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 40 min
- Active
- 40 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- garlic
- 1 cloves
- fresh flat-leaf parsley
- 1 sprigs
- cornichons
- 1.1 oz
- lemon juice
- 1 tsp
- Greek-style natural yoghurt
- 4.9 oz
- salted capers
- 1 tbsp
- white cabbage
- 3.5 oz
- red cabbage
- 3.5 oz
- carrot
- 1
- fresh dill
- 5 sprigs
- mayonnaise
- 3.5 oz
- salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
- lemon
- 0.5
- fresh flat-leaf parsley
- 2 sprigs
- garlic
- 2 cloves
- salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
- eggs
- 2
- quinoa flakes
- 4.2 oz
- skinless snapper fillets
- 1.3–1.8 lb
- brown rice flour
- 6 oz
- arrowroot flour
- 2.1 oz
- gluten free baking powder
- 0.5 tsp
- xanthan gum
- 1 tsp
- salt
- 0.5 tsp
- salted butter
- 1.4 oz
- water
- 4.2 oz
- olive oil
- 0.5 tsp
- vegetable oil
- 2.2 lb
- lemon
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 56 g
- Energy
- 4,662.2 kJ
- Calories
- 1,114.3 kcal
- Fat
- 66.8 g
- Fibre
- 8.4 g
- Carbohydrates
- 69 g
Cooking instructions are available on the original Cookidoo® page.
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