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Add a photoServings: 1
Ingredients
- Â Â Beer
- Â Â Flour
- Â Â Baking pwdr
- Â Â Coriander
- Â Â Egg yolks
- Â Â Saffron
- Â Â Garlic
- Â Â Extra virgin olive oil
- Â Â Salmon
- Â Â Seabass
- Â Â Courgettes
- Â Â Onion
Directions
- Mix the beer, flour, baking pwdr, seasoning and coriander together to a thin batter.
- Slice the vegetables and fish into battern sized pcs and dip into the batter and then in to the warm oil to cook. This should take 2-3 min to cook. Remove from the oil and drain on some kitchen paper.
- To make the aioli blend the egg yolks, saffron and garlic together, with some extra virgin olive oil and season - once thickened. Serve in a dish with the vegetables around the edge.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 485g | |
| Calories 485 | |
| Calories from Fat 243 | 50% |
| Total Fat 27.02g | 34% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 140mg | 6% |
| Potassium 1362mg | 39% |
| Total Carbs 16.35g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.44g | 5% |
| Protein 43.94g | 70% |
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