John Myers
Contents
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Ingredients
Black rice mango salad:
- 2 Pc. Mango
- 300 g Peas green fresh
- 2 Pc. Leek
- 1 bunch Asparagus green
- 400 g Rice black
- 1 tbsp Olive oil
- Salt
- Pepper
- 2 Pc. Lemons untreated
- 4 tbsp Olive oil
- 2 tsp Maple syrup
- Chives fresh
- Basil
- Mint fresh
Cod fillet in oatmeal crust:
- 1 kg Cod fillet
- 9 tbsp Flour
- 300 g Fine oatmeal
- 3 Pc. Eggs
- 1 tbsp Milk
- 4 Pc. Lemons
- 6 tsp Rapeseed oil
- Smoked paprika powder
- Salt
- Pepper
- 3 tsp Butter
Pan bread with basil tzatziki:
- 250 g Flour
- 0,5 tsp Salt
- 1 tbsp Rapeseed oil
- 120 ml Water
- 2 tbsp Butter
- 1 Pc. Clove of garlic
- 6 Pc. Basil stalks
- 0,5 Pc. Cucumber
- 400 g Natural yoghurt
- 2 tbsp Olive oil
- Pepper
Tartar sauce with the cod fillet:
- 2 Pc. Eggs
- 5 tbsp Red wine vinegar
- 1 Pc. Onion
- 2 tbsp Capers from the jar
- 5 Pc. Gherkins
- 1 tbsp Freshly chopped chives
- 2 tbsp Chopped dill
- 1 tbsp Honey mustard
- 50 ml Sunflower oil
- Salt
- Pepper
Instructions
Salad dressing:
- For the salad dressing, wash 2 lemons with hot water and dry them. Then rub the peel and squeeze out the juice. Mix the zest, lemon juice, olive oil, maple syrup, salt, pepper and fresh herbs and put the finished dressing aside.
Black rice mango salad:
- Cook rice in plenty of salted water for about 35 minutes. In the meantime, cut the mango, asparagus and leek into bite-sized pieces and grind the peas.
- Fry the asparagus in oil in a pan and season with salt and pepper. Add the leek and peas to the rice 5 minutes before the end of cooking. Drain the water and mix the rice and vegetable mixture with the mango and dressing in a bowl.
Oatmeal Crust:
- For the oatmeal crust, whisk the eggs with milk in a bowl. Prepare a flat plate with the flour and another plate with the oatmeal. Squeeze 1 lemon and drizzle the lemon juice over the fillets. Season with smoked paprika, salt and pepper on both sides.
- Turn the fillets first in the flour, then in the eggs and finally in the oat flakes until they are evenly covered with oat flakes. Fry the fish in hot oil, reduce the heat and add butter. Drizzle the fish with the hot butter and serve with lemon wedges and the mango salad.
Pan Bread:
- For the bread, mix the flour with the salt in a bowl and gradually add oil and water. Knead the mixture to a homogeneous dough and let it rest for 15 minutes. When the resting time is over, shape the dough into a roll and divide into 10-12 pieces. Roll out the dough pieces flat and fry in oil.
Tzatziki:
- For the tzatziki, finely dice the garlic. Wash the basil, pat dry and cut the leaves into fine strips. Wash the cucumber, coarsely grate and sprinkle with salt in a sieve. Let the cucumbers steep for 10 minutes with the salt and then squeeze out well. Mix all ingredients and season with salt, pepper and olive oil.
Tartar sauce with fish:
- For the tartar sauce with the fish, boil the eggs for 7 minutes, quench and cut into cubes. Chop the onion and sauté in a pan with 2 tablespoons of sunflower oil. Finely chop the gherkins and capers and puree together with the eggs, mustard and vinegar with a hand blender to a uniform mass.
- Add the remaining oil in a fine stream while pulling the hand blender evenly up and down in the vessel. Chop the herbs and add them. Taste well.
Nutrition
Serving: 100gCalories: 226kcalCarbohydrates: 21.8gProtein: 8gFat: 11.8g
