Poached perch fillets and tabouleh-style salad with quinoa
Published on November 28, 2014 | By Not just olive oil |
- Difficulty Level Advanced
- 800g/1 lb. perch fillets
- 1/3 cup white wine
- 2/3 cup carrots, thinly sliced
- 1 cup onion, thinly sliced
- 2/3 cup celery, thinly sliced
- 1 ¼ cup water
- 3 tbsp. extra virgin olive oil, divided
- sea salt, pepper
- 1 bay leaf
- Quinoa Tabouleh:
- 1 cup fresh mint, chopped
- 2 cups fresh flat-leaf parsley, chopped
- 1/3 cup quinoa, rinsed in strainer
- 1 ½ cups cherry tomatoes, quartered
- juice of 1 lemon
- sea salt
- 1. Bring to a boil over medium heat: ½ cup water, quinoa and pinch of salt.
- 2. Reduce heat to low, cover and simmer for about 8 minutes, or until quinoa is tender. Remove from heat, let stand, covered for 5 minutes.
- 3. In a bowl, add the cooled quinoa, fluff with a fork to separate grains.
- 4. Add the tomatoes, and freshly squeezed lemon juice, salt and pepper. Toss.
- 5. Cover and refrigerate for at least 30 minutes.
- 6. Preheat oven to 180°c/360°f .
- 7. Roll each fish fillet and secure it with a toothpick.
- 8. Place rolled fillets in a shallow baking dish.
- 9. In a small pot, heat the water, wine, vegetables, bay leaf and 1 tbsp. olive oil. Remove from heat as soon as bubbles start to form. Pour into the pan with the fish.
- 10. Fish should be 2/3covered. Add a little water if necessary.
- 11. Season with salt and pepper and cover pan with some aluminum foil and bake in the preheated oven for 20 minutes.
- 12. Remove quinoa bowl from refrigerator. Add parsley and mint. Gently toss all ingredients until mixed well.
- 13. Serve the fish fillets, drained of its juices, with the quinoa tabouleh and sprinkle with the remaining olive oil.