Fish fingers in quinoa coat

Name: Fish fingers in quinoa coat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cucumber; 2 red onions; 5 TABLESPOONS Cider vinegar; 7 TABLESPOONS Rapeseed oil; 1 TABLESPOON Sugar; 7-10 Tbsp salt, pepper; 2 Eggs (Gr. M); 3-4 Stem/s Parsley; 1/4 collar Chives; 150 g ripened cream; 100 g Whole milk yoghurt; 1 kg Cod fillet without skin; 175 g colorful quinoa; 1 bed red shiso cress; 7-10 Tbsp Kitchen paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cucumber
2 red onions
5 TABLESPOONS Cider vinegar
7 TABLESPOONS Rapeseed oil
1 TABLESPOON Sugar
7-10 Tbsp salt, pepper
2 Eggs (Gr. M)
3-4 Stem/s Parsley
1/4 collar Chives
150 g ripened cream
100 g Whole milk yoghurt
1 kg Cod fillet without skin
175 g colorful quinoa
1 bed red shiso cress
7-10 Tbsp Kitchen paper

Directions

1
Wash and clean the cucumber and cut into thin strips. Peel and halve onions and cut them into thin slices. Mix the prepared ingredients in a bowl. Add vinegar and 3 tablespoons of oil, season with sugar, salt and pepper and mix everything together.
2
Simmer eggs in boiling water for about 10 minutes, rinse with cold water and peel. Finely chop the eggs. Wash parsley, shake dry, pluck leaves from stalks and chop finely. Wash the chives and cut into fine rolls. Mix sour cream, yoghurt, chopped eggs and herbs in a bowl, season with salt and pepper.
3
Wash the fish, dab dry and cut into 12 long strips (approx. 2.5 cm wide). Season with salt and pepper. Put quinoa in a deep plate, turn the fish in it. Heat the rest of the oil in a large coated frying pan, fry the fish for about 5 minutes in portions, turning, remove and drain on kitchen paper.
4
Cut cress from the bed. Arrange herb dip, fish and cucumber salad on plates. Sprinkle with cress.