SWORDFISH STEAK WITH PARSLEY CAULIFLOWER PURÉE & ANCHOVY EMULSION
Prep time
Cook time
Total time
A superb low-carb meal that's incredibly tasty and loaded with healthful ingredients. If you make the purée and emulsion in advance, you'll have this meal read in minutes.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Gluten Free. Grain Free.
Yield: 1
Ingredients
- 220g fresh swordfish steak (or monkfish, tuna, salmon, etc.)
- 15g ghee or butter
For the Parsley Cauliflower Purée
- 200g cauliflower florets (fresh or frozen)
- 30g full-fat cream cheese
- 20g butter
- 10-15g parsley (about 1 heaped TBSP chopped) (fresh or frozen)
- pinch of grated nutmeg
- coarse Himalayan pink salt
- fine Himalayan pink salt
- freshly ground black pepper
For the Anchovy Emulsion
- 20g anchovies
- 20g extra virgin olive oil
- 10g lemon juice (1 lemon)
- 10 capers (salt washed)
- 1 tsp water
Instructions
To make the Parsley Cauliflower Purée:
- place cauliflower florets in a small saucepan and add enough water to submerge them.
- add a generous sprinkle of coarse salt, bring to the boil, then simmer for 5-6 minutes.
- drain florets and leave in colander to cool down a bit.
- place florets back into the saucepan, add cream cheese, butter, parsley and a good pinch of nutmeg and black pepper.
- stir over medium heat to break them up a bit, then blitz using an immersion (hand-held) blender (THIS is the one I use) until smooth.
- taste test and adjust seasoning to your preference.
To make the Anchovy Emulsion:
- wash salt off anchovies and pat dry with kitchen paper towels.
- place anchovies and all ingredients in your blender or similar (I prefer to use my coffee grinder for this) and whiz for a few seconds until you have a smooth paste.
- add a little more water, if necessary, so as to obtain a dense but pourable consistency.
To cook the fish:
- smear some ghee or butter over both sides of your fish steak.
- heat a griddle pan (or frying pan) over high heat, and cook your steak for a few minutes on each side.
- To serve, place purée on your plate, top with fish steak and drizzle a little emulsion all over.
Notes
The emulsion is potent in flavour, and more than enough to accompany 4 fish servings. A little goes a long way. Unless you're planning to prepare 4 servings, store unused emulsion in a sealed glass container and keep refrigerated - it will keep for at least 7 days.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: 1 Calories: 732 Fat: 48g Net Carbs: 3g Protein: 61g
Recipe by Queen Keto at https://queenketo.com/swordfish-steak-with-parsley-cauliflower-puree-anchovy-emulsion/