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Quinoa haddock sticks https://www.metro.ca/userfiles/image/recipes/batonnets-aiglefin-croustillants-quinoa-11203.jpg PT30M PT12M PT42M
Fish sticksPreheat the oven to 450 °F with the rack in the middle position. Line a baking sheet with parchment paper.Pour the quinoa flakes and salt into a deep dish.In another deep dish, use a whisk to combine the eggs, mustard, paprika, and salt. Dip each fish stick in this mixture.Let the excess mixture drip off and coat the fish sticks in quinoa flakes, pressing the flakes onto the entire surface. Place the fish sticks on the baking sheet.Gently brush the top of the fish sticks with a bit of olive oil. Bake in the oven for 12 minutes.Red pepper and dill mayonnaiseIn a narrow container, use a handheld blender to mix the ingredients of the mayonnaise until you get a very smooth texture.Fennel and radicchio saladCombine all the ingredients for the salad in a salad bowl.Serve with the fish and red pepper mayonnaise.Source: K pour Katrine
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fish sticks 1 1/2 cup (375 ml) quinoa flakes 2 eggs 1 tablespoon (15 ml) old style mustard zest of one lemon 2 teaspoon (10 ml) paprika 1/2 teaspoon (2,5 ml) salt 1 1/2 lb (675 g) haddock filets or other white fish cut into fish sticks red pepper and dill mayonnaise 1/2 cup (125 ml) mayonnaise 2 tablespoon (30 ml) dill 1/4 cup (60 ml) rosted red pepper from a jar, patted dry with a paper towel 1/4 teaspoon (1,25 ml) salt 1 teaspoon (5 ml) Sriracha hot sauce fennel and radicchio salad 2 cups (500 ml) radicchio finely chopped 2 cups (500 ml) fennel finely chopped 2 tablespoon (30 ml) olive oil juice of 1/2 lemon 2 teaspoon (10 ml) honey 1/4 teaspoon (1,25 ml) salt To taste pepper
Quinoa haddock sticks

Quinoa haddock sticks

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2 Votes
4
Main course
0:30
Preparation
0:12
COOKING
0:42
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • fish sticks
  • 1 1/2 cup
    (375 ml)
    quinoa flakes
  • 2
    eggs
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  • 1 tablespoon
    (15 ml)
    old style mustard
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  • zest of one lemon
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  • 2 teaspoon
    (10 ml)
    paprika
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 1/2 lb
    (675 g)
    haddock filets or other white fish cut into fish sticks

  • red pepper and dill mayonnaise
  • 1/2 cup
    (125 ml)
    mayonnaise
  • 2 tablespoon
    (30 ml)
    dill
  • 1/4 cup
    (60 ml)
    rosted red pepper from a jar, patted dry with a paper towel
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1 teaspoon
    (5 ml)
    Sriracha hot sauce
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  • fennel and radicchio salad
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  • 2 cups
    (500 ml)
    radicchio finely chopped
  • 2 cups
    (500 ml)
    fennel finely chopped
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  • 2 tablespoon
    (30 ml)
    olive oil
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  • juice of 1/2 lemon
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  • 2 teaspoon
    (10 ml)
    honey
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • To taste
    pepper
Imprimer ma sélection

Preparation

Fish sticks

Preheat the oven to 450 °F with the rack in the middle position. Line a baking sheet with parchment paper.

Pour the quinoa flakes and salt into a deep dish.

In another deep dish, use a whisk to combine the eggs, mustard, paprika, and salt. Dip each fish stick in this mixture.

Let the excess mixture drip off and coat the fish sticks in quinoa flakes, pressing the flakes onto the entire surface. Place the fish sticks on the baking sheet.

Gently brush the top of the fish sticks with a bit of olive oil. Bake in the oven for 12 minutes.

Red pepper and dill mayonnaise

In a narrow container, use a handheld blender to mix the ingredients of the mayonnaise until you get a very smooth texture.

Fennel and radicchio salad

Combine all the ingredients for the salad in a salad bowl.

Serve with the fish and red pepper mayonnaise.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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