Fish Fillet with Mustard Sauce on Broccoli Puree - Recipe by Dr Thomas Kurscheid
Ingredients
Per person: 584 calories, 32 g protein, 46 g fat, 10 g carbohydrate, 12 g fibre, Keto factor: 71
4 tsp olive oil
1–2 shallots, finely chopped
100mL gluten-free vegetable stock
1 Tbs wholegrain mustard
3 1/2 Tbs full-fat cream cheese
1 1/2 tsp inulin
1 tsp ground turmeric
125 g pollock or cod fillet, any bones removed
Method
For the purée, bring some lightly salted water to the boil in a saucepan and insert a steaming basket – it should not touch the water. Put the broccoli florets and stalks into the steamer basket, put the lid on, and cook for 7–8 minutes.
Meanwhile, start the fish: heat 2 teaspoons of the olive oil in a saucepan and sauté the shallots over medium heat for about 2–3 minutes until transparent. Pour in the stock, then stir in the mustard, cream cheese and inulin and simmer over low heat for 3–4 minutes. Stir in the ground turmeric, taste and season with salt and freshly ground black pepper.
Heat the remaining 2 teaspoons of olive oil in a frying pan. Lightly salt the pollock fillet and fry over medium heat on both sides for 1–2 minutes. Pour the sauce out of the saucepan into a serving bowl, switch off the stove and finish gently cooking the fish for about 2–3 minutes.
Meanwhile, put the broccoli into a tall blender jar and mash it roughly with a hand-held blender.
Stir in the flaxseed oil and season with salt and pepper. Put the broccoli purVe on a plate and arrange the fillet with the sauce poured on top and alongside.
