Tilapia stuffed with quinoa and vegetables with mussel sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Tilapia
2.0 kg
Table salt
3.7 g
Ground white pepper
0.1 g
Mussel
0.3 kg
Onion
0.1 kg
Green pepper
0.05 kg
Red pepper
0.05 kg
Soya sauce
0.02 l
Butter
0.05 kg
Plain flour
0.024 kg
Fumet
0.7 l
Elaboration
- Preparing fish. Take out the supreme with skin and season with salt and pepper.
The following elaborations are necessary for this recipe:
For the filling:
- Cook the quinoa in twice as much water as the quinoa, for 15 minutes and then rinse.
- Cut the onion, green and red peppers into thin strips, sauté everything al dente, add the soy sauce and leave to reduce.
- Mix the quinoa with the vegetables.
- Place the filling on top of the fillet and cover with another one, wrap the tilapia in film and vacuum pack trying not to lose its shape.
- Cook at 65 ºC for 45 minutes.
For the mussel sauce:
- Open the cleaned mussels by steaming them with a little white wine and reserve the liquid.
- Poach the shallot cut into brunoise, add half of the mussels, bind with the flour, mix with the liquid and the fumet.
- Boil the sauce then blend and sieve.
Garnish:
- Cook the fettuccine English style.
SET UP
- Remove the stuffed tilapia from the bag, cut it in half, place it on a baking tray with the mussel sauce and bake in the oven at 160ºC.
- Heat the rest of the sauce with the reserved mussels.
- Sautee the filleted mushrooms, add the pasta and sauté, add salt.
- Decorate the bottom of the plate with the sauce, place the pasta on one side and the tilapia with the mussels on the other.
Nutritional information (1 portion)
Energy
635.37
kcal
Carbohydrates
27.35
g
Proteins
88.73
g
Lipids
17.02
g
Fiber
7.43
g
Saturates
7.14
g
Monounsaturated fatty acids
4.27
g
Polyunsaturated fatty acids
2.5
g
Cholesterol
238.0
mg
Calcium
170.19
mg
Iron
4.1
mg
Zinc
1.51
mg
Vitamin A
232.43
ug
Vitamin C
56.51
g
Folic acid
161.69
ug
Salt (Sodium)
1258.45
mg
Sugars
15.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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