Steamed plaice on a fennel salad with cooked wheat and quinoa

Royal Greenland

Royal Greenland

Standard Supplier 10th December 2018

Steamed plaice on a fennel salad with cooked wheat and quinoa

Steamed plaice on a fennel salad with cooked wheat and quinoa

Ingredients

  • 20 rolled plaice fillets, thawed
  • 200 g prawns, thawed
  • 10 eggs
  • 3 fennel bulbs
  • 500 g wheat grain or whole oats
  • 500 g black quinoa or rapeseed
  • 800 g cottage cheese
  • 150 g broadleaf parsley
  • 300 ml cold-pressed rapeseed oil
  • 4 cloves of garlic
  • salt and pepper

Method

Cook the wheat grain and quinoa, following the instructions on the packets, and rinse in cold water.
Boil the eggs for 6-7 minutes and remove the shells. Possibly keep the eggs warm in hot water.
Mix the rapeseed oil and garlic thoroughly.
Rinse the cottage cheese in a sieve under cold water.
Season the plaice with salt and bake in the oven for 8-10 minutes at 180°C.
Turn the finely chopped fennel with the wheat grain, quinoa, cottage cheese, picked parsley leaves, prawns and garlic oil. Season with salt and pepper, and arrange the salad with the hot fish and halved eggs.

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