Filling Fish Meal
We have heard of all those nice-to-do all protein diets and wonder if we could ever do it. Did I hear you say, “What? No Rice, Spaghetti or any such Carbohydrates with my meal? You must be joking! Can any meal be tasty or filling without such regular accompaniments?”
Well, Chef Tiyan believes so and here shares one such recipe, asking that we be bold enough to ditch the carbs for a moment and try out this delicious two-course meal that ticks all the right boxes, from health to eating pleasure and satisfaction.
Pan Seared & Poached Salmon
Yields 1
1 Salmon fillet
1 tsp oil
1 Cup white wine
Salt
Black pepper
Method:
- Heat a frying pan and add oil.
- Sprinkle salt and pepper on the skin side of the fish
- Place the fish in the pan, skin side down
- Sear for 1 minute and flip over
- Sprinkle with salt and black pepper
- Add the white wine
- After approximately 3 minutes the fish will be ready to serve. You know the fish is ready when the entire flesh becomes an opaque shade. Do not overcook.
Sautéed Red Spinach
200gms Spinach
1 tsp minced garlic
1 tbsp butter
Salt
Method:
- Slice the spinach and wash to remove dirt.
- In a frying pan, add the butter, heat it up and add the red spinach and the garlic; season with salt and stir.
- Remove from heat after 2 minutes.
Soft Blueberry Meringue
Yields 6
5 egg whites (Room Temperature)
1/2 tsp cream of Tartar
1 cup Sugar
Dash of Almond essence
Blueberry Filling:
500gms Blueberries
1 tsp Corn Starch
¼, cup Sugar
Method:
- Beat the egg whites and cream of tartar in a mixer till foamy.
- Add the sugar and beat until shiny stiff peaks form.
- Scoop the egg whites into a piping bag with a star tip and then, pipe cones onto a baking tray.
- Bake for 30 minutes at 180’C. Do not let dry out so it can be soft and chewy.
- While baking, pour the blueberries in a pot, add the cornstarch and sugar.
- Let it simmer till it becomes a sauce.
- Scoop the blueberry mixture into the meringue cones.
