Tilapia Rillettes
Source: Spice it up! Winter 2019/2020
Ingredients
Adjust Servings:
RILLETTES |
|
| 110g Tilapia | |
| 1 large egg | |
| 1 tablespoon coriander finely chopped | |
| 1 tablespoon red onion finely chopped | |
| 1 tablespoon lemon juice | |
| 1 teaspoon ginger grated | |
| 1 teaspoon dry mustard | |
| 1 teaspoon olive oil | |
| 1/8 teaspoon black pepper | |
PITA CHIPS |
|
| 2 white pita breads (17cm diameter) | |
| 1 tablespoon olive oil |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 175Kcal | ||||||||||||||||||
| Protein | 10g | ||||||||||||||||||
| Carbohydrates | 18g | ||||||||||||||||||
| Fibre | 1g | ||||||||||||||||||
| Total Fat | 7g | ||||||||||||||||||
| Saturated Fat | 1g | ||||||||||||||||||
| Cholesterol | 63mg | ||||||||||||||||||
| Sodium | 192mg | ||||||||||||||||||
| Potassium | 154mg | ||||||||||||||||||
| Phosphorus | 102mg | ||||||||||||||||||
Tilapia Rillettes:
Downloadable/printer-friendly version
Ingredients
-
RILLETTES
-
110g Tilapia
-
1 large egg
-
1 tablespoon coriander finely chopped
-
1 tablespoon red onion finely chopped
-
1 tablespoon lemon juice
-
1 teaspoon ginger grated
-
1 teaspoon dry mustard
-
1 teaspoon olive oil
-
1/8 teaspoon black pepper
-
PITA CHIPS
-
2 white pita breads (17cm diameter)
-
1 tablespoon olive oil
Preparation
|
1
Done
|
In a saucepan bring water to a boil. Add the fish fillet and the cracked egg to the water. Reduce the heat and simmer for 6 minutes until the fish is cooked and the egg poached. |
|
2
Done
|
Remove both from the water and let cool. |
|
3
Done
|
In a small bowl, mix the fish and the egg together with a fork. Add the coriandre, onion, lemon juice, ginger, mustard and olive oil. Season with pepper, cover and place in the fridge for 1 hour. |
|
4
Done
|
Preheat the oven to 300°F. |
|
5
Done
|
Cut each pita into 8 wedges and separate each wedge into two thin wedges. |
|
6
Done
|
Place the wedges on a baking sheet. With a brush, distribute a few drops of the remaining olive oil on each wedge. Bake for 7 minutes. |
|
7
Done
|
Let the chips cool before serving them with the fish rillettes. |
