Geräte und Zubehör
Dieses Rezept ist für eine bestimmte Geräte- und Zubehörkombination konzipiert. Ohne diese erforderliche Ausstattung können wir kein erfolgreiches Ergebnis garantieren.
Fish with herb tahini sauce & quinoa cauli tabbouleh
Zutaten
Tabbouleh
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fresh flat-leaf parsley leaves only30 g
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fresh mint leaves only30 g
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red onion50 g
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shelled pistachios80 g
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cauliflower broken into florets300 g
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Roma tomatoes deseeded and finely diced4
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extra virgin olive oil2 tbsp
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sea salt to taste2 - 3 pinches
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ground black pepper to taste2 - 3 pinches
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freshly squeezed lemon juice2 tbsp
Herbed tahini sauce
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toasted pine nuts20 g
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garlic cloves2
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fresh flat-leaf parsley leaves and stalks30 g
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tahini120 g
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freshly squeezed lemon juice50 g
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water150 g
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chilli powder¼ tsp
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sea salt to taste½ - 1 tsp
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ground black pepper¼ tsp
Steamed fish
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water1000 g
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Vegetable stock paste1 tsp
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tri-colour quinoa rinsed150 g
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firm white fish fillets (175 g each)4
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extra virgin olive oil
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freshly squeezed lemon juice1 tbsp
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sea salt to season
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ground black pepper to season
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toasted pine nuts to garnish
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fresh flat-leaf parsley leaves only, roughly chopped, to garnish
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fresh mint leaves only, roughly chopped to garnish
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
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