Hi all! Today, I want to share my new low-carb/keto recipe with you! It's also dairy-free, so if that's important to you, then you're in luck!
Today we will cook fish cutlets in coconut sauce. The taste is very unusual and sophisticated, and products for it are usually available in all countries of the world. It may be more difficult to find coconut cream - I bought it in a regular supermarket, it was chemical-free, low-carb, and the aroma was stunning! And most importantly, the white sauce turned out well, and without lactose, which irritates my delicate body.
For this recipe I used frozen pieces of fish, mushrooms and cauliflower. But if you have fresh ones, I think it will be even tastier! So, we will need:
400g frozen peeled fish pieces (cleaned of fins, bones, skin...)
200g cauliflower (frozen)
100g mushrooms
100g smoked salmon
2 tbsp dry dill
1 tbsp pink pepper
3 eggs
60g carrots (this is one small one)
55g onions (half medium)
crushed black pepper (to taste),
coarse salt (to taste)
1 cup boiling water
200ml coconut cream
The energy value of my products was as follows (per 100g):
3g carbohydrates, 1g fiber (i.e. 2g net carbs), 7g fat, 11g protein, 120kcal
Method:
1. Defrost in the microwave those foods that you have frozen (for me, it’s fish, mushrooms and cauliflower). If there is water there, it’s okay, you don’t need to drain it.
2. Throw your fish, mushrooms and cauliflower into a blender bowl and turn it into a coarse paste. Just don’t twist it, you don’t want it to be a homogeneous mass, let it be the consistency of minced meat. Mix everything well in a cup
3. Now twist the salmon, literally for a few seconds, it will immediately turn into mush, add to the minced meat
4. Add spices and eggs, mix well
5. Take a large frying pan and any oil (I like to fry in coconut fat, it has no taste/smell), fry the cutlets until half cooked (just so that the color is beautiful on both sides, do not overdo it, because you can overcook the salmon, and it will lose its taste)
6. Wash, peel the carrots, cut them thinly and fry them, adding your favorite oil (olive, coconut...)
7. While the carrots are fried, wash, peel and cut the onion, add to the carrots (here you can add any spices that inspire you).
8. When the onions and carrots are more or less ready, pour coconut cream over it and mix it well. Smell the aroma! Pour a cup of boiling water and stir quickly. The sauce should become more liquid, at first it will not be so homogeneous, but don’t worry - stir, then it should “come together” into a homogeneous, beautiful mass.
9. When the cream combines with water and turns into a beautiful sauce, reduce the heat to low and place your cutlets in the sauce, so that the sauce covers (at least half) each of the cutlets.
10. Let this simmer for about 5 minutes, then turn your cutlets over (they will fall apart, yes! That’s life! Accept it as a fact! There’s nothing you can do!) and leave for another 3–5 minutes, after which they should be ready.
They are delicious eaten with a simple arugula salad with cucumber and tomato, or cabbage salad with cucumber, or on their own.
Bon appétit!
Comments