Ingredients
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3 Filets Cod100-150g each depending on guests' appetite
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1 Pack frozen Green beans
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1 Shallot
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1 Garlic Clove
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1 Pink grapefruit
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2 TBSP Ghee (or butter)
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1 TBSP Olive oil
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4 TBSP Almond Flour
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2 TBSP Coconut milk
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Ground black pepper
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Salt
Overview
For seafood and citrus fruit lovers, this refined though very easy to prepare main course is well suited for winter dinners. You can replace green beans with spiralized courgettes if you want to have a strictly paleo dish (see picture)
This dish belongs to the menu
Grilled oysters with candied lemon, fish & grapefruit crumble and plum, red wine & cinnamon compote
Utensils
- 1 Skillet
- 1 Garlic press
- 1 Oven-safe dish
- 1 Mixing bowl
- 1 Citrus press (juicer)
- 1 Thin grater
- 1 Steamer or pressure cooker
Menu steps
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1
Done
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Pre-heat ovenPre-heat oven to hot air (fan) 200C |
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2
Done
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Sauté shallot & garlicPeel 1 shallot and 1 garlic clove. Press the garlic and sauté shallot and garlic together in a skillet with 1TBSP olive oil |
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3
Done
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Prepare crumbleIn a mixing bowl mix 4 TBSP almond flour (or almond powder), 2 TBSP Ghee (or soft butter), 2 pinches of salt, some ground black pepper and 1 tsp grapefruit zest (use thin grater). Mix with your fingers to obtain a sandy texture. Add sautéed shallot and garlic and mix again |
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4
Done
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Prepare grapefruit sauceExtract the juice of 1 pink grapefruit, mix it with 2 TBSP coconut milk |
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5
Done
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Prepare green beansThrow 1 pack frozen green beans in a steamer or pressure cooker and cook for 5 minutes |
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6
Done
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Bake fish crumblePlace 3 cod filets in an oven-safe dish, place the crumble on the filets and pour the grapefruit sauce around. Bake for 30 minutes. Check the crumble 10 minutes before the end and if not brown switch to the grill function of the oven for the remaining time |
