Cornmeal-Crusted Cajun Sea Bass
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Cornmeal-Crusted Cajun Sea Bass

with Remoulade and Apple-Celery Salsa

étiquettes:
Épicé
Rapido
Allergènes:
Bar
Sulfites
Soya
Oeuf
Moutarde
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 cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion
Loup de mer

280 g

Loup de mer

(Contient Bar)

Mélange d'épices cajun

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 Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)

Pomme Granny Smith

1 pièce(s)

Pomme Granny Smith

Céleri

3 pièce(s)

Céleri

Citron

1 pièce(s)

Citron

Ciboulette

7 g

Ciboulette

Patate douce

2 pièce(s)

Patate douce

Sauce crémeuse au raifort

1 cs

Sauce crémeuse au raifort

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

Crème sure

1 pièce(s)

Crème sure

(Contient Lait)

Haricots verts

170 g

Haricots verts

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Informations nutritionnelles

Énergie (kcal)430 kcal
Graisses7 g
dont saturés2.5 g
Glucides75 g
dont sucres20 g
Fibres13 g
Protéines26 g
Cholestérol50 mg
Sel470 mg
Gras Trans2 g
Potassium1350 mg
Calcium150 mg
Fer3.5 mg

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