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Ingredientes
- 150 gm artic char
- 250 ml fish stock
- 2 x stalks lemon grass
- 1 x healthy pinch saffron
- 1 x tomato
- 5 ml grape seed oil
- 40 gm green beans
- 40 gm spinach
- 40 gm arugula
- 30 gm green asparagus
- 5 gm garlic
- 30 gm rutabaga julienne
- 80 gm dill
- 80 ml flax seed oil
Direcciones
- For the Nage:Simmer fish stock with the lemon grass and saffron and reduce.
- For the Dill Oil:Blanche the dill, drain and blend with the flax seed oil in a high speed blender.
- Strain and filter through a cheese cloth and put aside.
- For the Vegetables:Blanche beans and asparagus.
- Drain cold with ice and put aside.
- For the Arctic Char:Season arctic char and broil for 4 min on each side, ensuring a nice marking.
- While heating in a pan 5ml of grape seed oil to saute/fry the garlic and all green vegetables starting with the green beans and asparagus, add in spinach and season vegetables.
- Just before serving add in the arugula.
- In a separate pan saute/fry in grape seed oil the julienne rutabaga.
- To Assemble:Using a deep plate 11". Starting with the green vegetables in the centre plate, adding the Lemon Grass Saffron Nage and placing the Arctic Char on top of the garden greens. Garnish with the julienne of rutabaga and tomato fillets, infusing the nage with the dill oil (to taste - approximately 5ml).
- Makes about 100ml of Dill Oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 2 servings | |
| Calories 120 | |
| Calories from Fat 20 | 17% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 470mg | 20% |
| Potassium 759mg | 22% |
| Total Carbs 18.98g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.38g | 4% |
| Protein 8.09g | 13% |
