Nutrition Facts
4 servings
4
Recipe for Norwegian Skrei with quinoa and mint chutney.
For a tasty and healthy dinner with Eastern flavors, try this recipe of Norwegian skrei with quinoa and mint chutney. Refreshing and original!
Ingredients
600 Norwegian cod fillet
80 Quinoa
6 Coriander
6 Mint
300 Yogurt
½ Cucumber
2 Red onion
8 Tomato
1 Lemon juice
Salt
Pepper
1 clove Garlic
Butter
Directions
1
Pour the quinoa into a pot and add enough water to cover. Boil for 25 minutes, checking regularly to ensure that the water does not evaporate completely. Drain.
2
Cut the fillets into portions and season with salt and pepper.
3
Chop the mint and cilantro and place them in a mixing bowl, reserving some for garnish. Add the yogurt and garlic, then blend the mixture with an immersion blender until smooth.
4
Preheat the grill to high temperature. Place the fish in a shallow buttered baking dish and grill for 8 to 10 minutes depending on the thickness of the fillets, until the flesh starts to flake.
5
Cut the cucumber into small cubes and roughly chop the tomatoes and the red onion.
6
Mix the quinoa, cucumber, red onion, tomatoes, lemon juice, and the remaining herbs.
7
To finish, plate the Norwegian cod with the quinoa salad and mint chutney.
Ingredients
Ingredients
600 Norwegian cod fillet
80 Quinoa
6 Coriander
6 Mint
300 Yogurt
½ Cucumber
2 Red onion
8 Tomato
1 Lemon juice
Salt
Pepper
1 clove Garlic
Butter
Directions
Directions
1
Pour the quinoa into a pot and add enough water to cover. Boil for 25 minutes, checking regularly to ensure that the water does not evaporate completely. Drain.
2
Cut the fillets into portions and season with salt and pepper.
3
Chop the mint and cilantro and place them in a mixing bowl, reserving some for garnish. Add the yogurt and garlic, then blend the mixture with an immersion blender until smooth.
4
Preheat the grill to high temperature. Place the fish in a shallow buttered baking dish and grill for 8 to 10 minutes depending on the thickness of the fillets, until the flesh starts to flake.
5
Cut the cucumber into small cubes and roughly chop the tomatoes and the red onion.
6
Mix the quinoa, cucumber, red onion, tomatoes, lemon juice, and the remaining herbs.
7
To finish, plate the Norwegian cod with the quinoa salad and mint chutney.
Notes
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