SWORDFISH STEAK WITH PARSLEY CAULIFLOWER PURÉE & ANCHOVY EMULSION
Servings: 1
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.
Print Recipe
Pin Recipe
Share Recipe
Equipment
Ingredients
- 220 g fresh swordfish steak or monkfish, tuna, salmon, etc.
- 15 g ghee or butter
For the Parsley Cauliflower Purée
- 200 g cauliflower florets fresh or frozen
- 30 g full-fat cream cheese
- 20 g butter
- 10-15 g parsley about 1 heaped TBSP chopped (fresh or frozen)
- pinch grated nutmeg
- coarse Himalayan pink salt
- fine Himalayan pink salt
- freshly ground black pepper
For the Anchovy Emulsion
- 20 g anchovies
- 20 g extra virgin olive oil
- 10 g 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.
Nutrition
Serving: 1 | Calories: 732kcal | Carbohydrates: 3g | Protein: 61g | Fat: 48g
Tried this recipe?Mention @queenketo or tag #queenketo!
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, we may receive a small fee that will help us build and maintain our website.
