Recipes
Gurnard, Quinoa, Spinach, Almond and Asparagus
Ingredients |
1 packet East Rock Gurnard ½ cup Quinoa 1 bunch Asparagus 100g Baby spinach 1 Lemon 1 bunch Italian parsley 2 cloves Garlic | ⅓ cup Roasted and salted almonds 15ml Rice bran oil 30ml Olive oil 10g Butter Flaky sea salt Pepper |
InstructionsPreparation
Gremolata
Quinoa
Asparagus
Cooking
PlatingThis dish is for sharing. On a platter or large plate, place the quinoa in the centre then carefully place the gurnard and asparagus on top of the quinoa. The gremolata can either be served on top of the gurnard or on the side. Source https://www.eastrock.co.nz/recipes-gurnard |