Cal Smart Barramundi and Horseradish Remoulade
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Cal Smart Barramundi and Horseradish Remoulade

Cal Smart Barramundi and Horseradish Remoulade

with Warm Potato and Green Bean Salad

Not your regular potato salad – this calorie smart version packs in green beans, pickles and smoked paprika for a burst of colour and layers of flavour! To top it all off, juicy barramundi fillets get a generous dollop of punchy remoulade.

Calorie smart is based on a per serving calculation of the recipe's kilocalorie amount.

étiquettes:
Faible en calories
Allergènes:
Oeuf
Moutarde
Sulfites
Tilapia
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

1 pièce(s)

Gousses d'ail

170 g

Haricots verts, parés

4 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)

90 ml

Cornichon à l'aneth, en tranches

1 cs

Sauce crémeuse au raifort

(Contient Oeuf, Moutarde, Sulfites Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Lait)

1 cs

Moutarde à l’ancienne

(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)

400 g

Pomme de terre rouge

1 pièce(s)

Citron

1 cc

Paprika fumé

1 pièce(s)

Mini poivre sucré

300 g

Tilapia

(Contient Tilapia)

Pas inclus dans votre livraison

¼ cc

Sel*

0.13 cc

Poivre*

1 cs

Beurre non salé*

(Contient Lait)

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Informations nutritionnelles

Énergie (kcal)530 kcal
Graisses24 g
dont saturés7 g
Glucides46 g
dont sucres7 g
Fibres8 g
Protéines38 g
Cholestérol105 mg
Sel960 mg
Gras Trans0.4 g
Potassium1700 mg
Calcium100 mg
Fer4 mg

Ustensiles

Grand bol
Grande casserole
Cuillères à mesurer
Zesteur
Petit bol
Grande poêle antiadhésive

Instructions

Cook potatoes and green beans
1

Cut potatoes into 1-inch pieces. Trim, then halve green beans. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. After 6 min, add green beans. Continue cooking until potatoes are done. Drain potatoes and green beans, then transfer to a large bowl.

Prep
2

While potatoes cook, zest then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Finely chop half the pickles. Roughly chop remaining pickles. Pat barramundi dry with paper towels, then season with salt and pepper.

Make horseradish remoulade
3

Add horseradish, half the mayo, half the Dijon, finely chopped pickles and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Cook barramundi
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Make salad
5

Add lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), remaining mayo, remaining Dijon, remaining garlic and roughly chopped pickles to the bowl with potatoes and green beans. Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired.)

Finish and serve
6

Divide potato and green bean salad and barramundi between plates. Sprinkle 1/8 tsp smoked paprika (dbl for 4 ppl) over salad. Dollop barramundi with horseradish remoulade.