Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes - Elisabeth Johansson (2016)

FISH AND SHELLFISH

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Serves 4

OVEN-BAKED SEA BASS WITH FRESH COCONUT AND TURMERIC

This is inspired by a dish made by an indigenous people in India, featuring simple, exquisite, and delicious flavors that suit fish so well.

OVEN-BAKED SEA BASS

4 sea bass

Salt

1 coconut

1–3 red chili peppers

1 stalk lemongrass

2 tsp ground turmeric or 2 whole fresh knobs of turmeric

2–3 garlic cloves

2 lime leaves or finely grated peel from 1 lime

2 tsp freshly grated ginger

½ tsp sea salt

2–3 garlic cloves

GARNISH

1 bunch cilantro

1 lime

Preheat the oven to 350°F (175°C).

Clean and rinse the fish. Dry with paper towels and place in an ovenproof pan or on a rimmed baking sheet; season with salt and pepper.

Open the coconut and grate the white meat. Place the grated coconut meat in a food processor. Chop one of the chili peppers, the stalk of lemongrass, turmeric, garlic, and lime leaf, and add them to the food processor together with the fresh ginger. Process to a smooth paste, and season with salt.

Spread the coconut paste over the fish. Cut one or two chili peppers lengthwise. Peel the garlic cloves. Place chili and garlic onto the fish, and bake for approximately 25 minutes.

Garnish the fish with cilantro and perhaps a few leaves of lime. Squeeze some lime juice over the fish. Serve immediately, accompanied by a green salad or with some oven-baked sweet potato wedges (see recipe on page 98).

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Serves 4

BEET-MARINATED SALMON WITH DIJONNAISE

This makes a perfect appetizer or a light summer meal, and it’s really good with a side of asparagus!

BEET-MARINATED SALMON

1 lb (400 g) (scant) salmon fillet, in one piece

2 tbsp salt

4 tbsp coconut sugar

2/5 tsp (2 krm) freshly ground black pepper

1 tsp chili flakes or crumbled mulatto chili

1 beet

DIJONNAISE

3 egg yolks

1½ tbsp apple cider vinegar

2 tbsp coarse-grain Dijon mustard

⅔–11/4 cups (2–300 ml) cold-pressed canola oil

½ tsp (1 krm) salt

GARNISH

1 bunch small beets, cooked

Shiso and daikon cress

Place the salmon, skin-side down, in a pan. Mix salt, coconut sugar, and pepper. Sprinkle the mixture all over the salmon on both top and bottom sides.

Wash the beet thoroughly, peel it with a potato peeler, and rinse it thoroughly again. Coarsely grate the beet and spread it over the salmon. Leave the salmon at room temperature for a couple of hours until the sugar starts to dissolve. Place plastic-wrap over the fish and refrigerate it for 24 hours. Turn the salmon over and leave it for another 24 hours.

Whisk together the egg yolks, vinegar, and mustard. Add the oil in a thin stream while whisking vigorously; season with salt.

Boil the beets in lightly salted water for about 20 minutes. Rub off the skin under cold running water.

Thinly slice the salmon, and arrange the pieces on plates or on a platter. Cut the beets into wedges and place them on the salmon. Sprinkle the cress over the beets. Drizzle with some Dijonnaise, and serve the rest on the side. Fresh beet greens make a lovely garnish.

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Serves 4

LOBSTER TACOS

If you like, you can fill the taco shells with salmon instead of lobster. If you do, cut the salmon into approximately 1” x 1” (3 cm x 3 cm) cubes, and fry them in oil. Season with salt and pepper, and serve them with an avocado-and-mango salsa. If someone likes their salsa tangier, just squeeze in some lime juice and add finely grated lime peel.

LOBSTER

2 cooked lobsters

CORNBREAD TORTILLAS

1⅔ cups (400 ml) water

⅔ cup (150 ml) buckwheat flour

4/5 cup (200 ml) corn flour + 2/5 cup (100 ml), for kneading

¼ cup (50 ml) psyllium husk flour

½ tsp (2 krm) salt

½ tbsp honey

AVOCADO-AND-MANGO SALSA

2 avocados

1 mango

½–1 red chili pepper

½ red onion

1 bunch fresh cilantro

ACCOMPANIMENT

Mixed lettuce leaves

2 tbsp mayonnaise

Lime wedges

Cook the lobsters, pick out the meat, and cut the tails in half lengthwise.

Pour the water for the bread into a bowl. Mix all the dry ingredients in a separate bowl. Add the dry ingredients and honey to the water, and mix until you have a dough. Let it sit for 15 minutes. Divide the dough into 12 pieces and form them into round buns. Using a rolling pin on a flat surface dusted with corn flour, roll the buns into 1/16-inch (2 mm) thick rounds. Fry the bread on both sides in a dry skillet.

Halve the avocado and remove the pit. Scoop out the avocado flesh. Dice the avocado and the mango for the salsa. Finely dice the chili. Peel and finely mince the red onion. Chop the cilantro. Mix all the salsa ingredients together.

Place lettuce leaves on the tortillas. Add the lobster meat, a dollop of mayonnaise, and salsa. Serve with lime wedges.

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Serves 4

ROAST LAMB WITH CHILI GLAZE, SWEET POTATOES, AND GREEN BEANS

LAMB ROAST

3¼ lb (1½ kg) boneless lamb roast

6 garlic cloves

Salt and pepper

2 tbsp olive oil

5 sprigs fresh rosemary

CHILI GLAZE

1 tbsp liquid honey

1 tsp chili flakes

1 tbsp Chinese soy sauce

1 tbsp BBQ sauce

2/5 tsp (2 krm) salt

OVEN-ROASTED SWEET POTATOES

2 sweet potatoes

3 tbsp cold-pressed canola oil

Salt

GREEN BEANS

3½ oz (100 g) green beans

Preheat oven to 350°F (175°C). Trim and neaten the surface of the roast. Season with salt and pepper both inside and out. Peel and chop three of the garlic cloves, and scatter them inside. Add some fresh herbs, and roll up the meat and bind with kitchen twine. Cut small slits into the meat with a sharp knife and insert the rest of the garlic cloves into the cuts. Fry the meat until it is nicely seared all around.

Mix the chili glaze. Place the roast in an oven-proof pan. Drizzle with some olive oil and massage it into the meat. Place the sprigs of rosemary on top of the meat, and bake the roast on the middle rack of the oven for about 1 hour and 20 minutes. The meat is ready when a meat thermometer reads 147–149°F (64–65°C). Baste the roast occasionally with the rendered fat from the roast. Brush the roast with the glaze a few times toward the end of cooking, and once again when the roast is removed from the oven. Cover the roast with a sheet of aluminum foil, and let the roast rest for about 15 minutes before cutting.

Preheat the oven to 435°F (225°C). Wash, dry, and cut the sweet potatoes into wedges. Place them on a rimmed baking sheet lined with parchment paper. Drizzle oil over the wedges, turning them so as to cover them in oil on all sides. Roast the wedges on the middle rack of the oven for about 20 minutes, rotating the wedges halfway through. Remove the baking sheet from the oven and sprinkle the wedges with some salt.

Cook the beans for a few minutes in lightly salted water.

Slice the meat and serve the roast with the sweet potatoes, green beans, and any leftover glaze.