Food Service
Beer Battered Flathead & Pomegranate Salad
| Pacwest Products: |
Beer Battered Flathead Fillets
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| Prep Time: | 5 minutes |
| Cook Time: | 10 minutes |
Quinoa, pomegranate, herbs and feta are a great salad combination to pair with premium beer battered flathead fillets. The quinoa can be easily prepared prior to service, just combine the elements to plate and serve. This combination of salad and flathead is ideal for pubs, clubs and hotels wanting to add quality meals to menus with minimal kitchen stress.
For our quinoa and pomegranate salad with beer battered flathead fillets we use Pacific West’s Beer Battered Flathead Fillets.
INGREDIENTS
- Pacific West Beer Battered Flathead Fillets
- 1 lime , juiced
- 1 pomegranate, seeds removed
- ½ vegetable stock cube
- 150g quinoa
- 3/4 cup feta, crumbled
- 75g pine nuts
- a small handful coriander, chopped
- a small handful mint, chopped
- chips to serve (optional)
- extra virgin olive oil
INSTRUCTIONS
For the quinoa, herb, feta and pomegranate salad
Cook the quinoa according to pack instructions adding the vegetable stock cube to the cooking water. Leave to cool, then break up with a fork. Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, feta, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
For the beer battered flathead fillets
Deep fry 180C 4-5 minutes
PACIFIC WEST
Beer Battered Flathead Fillets
Skinless flathead fillets in a traditional beer batter are all natural .
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