Cornmeal-Crusted Cajun Sea Bass
with Remoulade and Apple-Celery SalsaCalories
:
440 kcalProtéines
:
26g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenÉpicé
Rapido
Allergènes:
- Bar
- Sulfites
- Moutarde
- Oeuf
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Noix
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Sulfites
- Poisson
- Oeuf
- Crustacés
- Gluten
Produit dans un établissement 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.
Ingrédients
quantité par portion
280 g
Loup de mer
(Contient: Bar)
7 g
Mélange d'épices cajun
(Contient: Sulfites Peut contenir : Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)
¼ tasse(s)
Semoule de maïs
(Peut contenir : Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait, Sulfites, Poisson, Oeuf, Crustacés)
1 pièce(s)
Pomme Granny Smith
3 pièce(s)
Céleri
1 pièce(s)
Citron
7 g
Ciboulette
2 pièce(s)
Patate douce
1 cs
Sauce crémeuse au raifort
(Contient: Moutarde, Oeuf Peut contenir : Sésame, Soya, Blé, Lait, Sulfites, Poisson, Oeuf, Crustacés, Gluten)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
170 g
Haricots verts
Instructions
1
- Peel, then cut sweet potatoes into 1-inch pieces.
- mash with 2 tbsp butter
2
- Meanwhile, cut half apple.
- Quarter celery lengthwise, then cut 1/4-inch pieces.
- Thinly slice chives.
- Trim, then halve green beans.
- Juice half the lemon, then cut remaining lemon into wedges.
3
- Add green beans, 2 tbsp water and 1/2 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven until green beans are tender and slightly blistered, 12-14 min.
4
- Meanwhile, add 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with a pinch of salt, then stir until sugar dissolves.
- Add apples, celery and half the chives, then toss to combine. Set aside.
- Add Creamy Horseradish Sauce, sour cream and 1/2 tsp Cajun Spice Blend (dbl for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir to combine.
5
- Heat a large non-stcik pan over medium-high heat.
- Meanwhile, pat sea bass dry with paper towels. Drizzle, then brush 1 tbsp oil (dbl for 4 ppl). Season both sides with salt and remaining Cajun Spice Blend.
- With the skin facing down, evenly sprinkle cornmeal over top, then pat gently to adhere.
- When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then fish, skin-side down. Cook 4-5 min, then flip. Cook until golden-brown and cooked through, 2-3 min. (TIP: If cornmeal coating starts to get too dark, reduce the heat to medium-low.)
6
