Spiced haddock wrap
For the Haddock
- 150 g Onion
- 15 g Smoked paprika
- 15 g Chilli powder
- 40 g Olive oil
Rub paste into Haddock, marinade then bake for 5-6 minutes (180)
For the pickled red cabbage
Finely shred, scrunch together and leave to pickle
- 580 g Red cabbage
- 10 g Salt
- 40 g Sugar
- 100g Vinegar White
Finley dice:
- 80 g Pineapple
- 150 g Red onion
- 5 g Red chilli
- 20 g Coriander (Small handful)
To assemble
- 12 inch Wrap x 10
- 1 x Haddock All spiced
- All Pineapple salsa
- 200 g Iceberg Fineley shredded
- 200 g Pickled red cabbage
- 150 g Jalapenos
- 100 g Sour cream
- 200 g Avocado Thinly sliced
- 10 g Coriander
Nutrition Information
|
per 100g |
per 411g serving |
Energy |
714/KJ/170kcal |
1770KJ/422kcal |
Fat |
6.3g |
16g |
of which Saturates |
2.0g |
5.0g |
Carbohydrate |
20g |
50g |
of which Suagrs |
2.6g |
6.4g |
Protein |
6.7g |
17g |
Salt |
0.79g |
1.9g |
Credit to the chef
This recipe was created by Chef: CH&Co Group