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      15
      Apr 09

      I'm not really good with diets for instance I feel a healthy way to eat my Easter eggs is to melt them and dip strawberries in them yummy and one of my 5-a-day ;)

      A diet shouldn't be about restricting what you eat (she whose belly is now restricting what she wears) but about adding healthier options to what you eat, and spring is the perfect time for this.

      There are many delicious springtime favourites, Strawberries, pineapples, raspberries (I used to pick them in my grandmothers garden). Asparagus, artichokes, broccoli, carrots, lettuce, new potatoes, peas, spinach, tomato, turnip, watercress, king salmon, northern halibut, sea bass, sole, sardines, brown trout, sea trout or salmon.

      Here is a nice seasonal healthy dish to kick start spring!

      Roasted sea bream and green asparagus

      Ingredients for 6 people

      • Sea bream: 6 filets
      • Coriander: quarter bunch
      • Spring onions: 6
      • Olive oil: 5 cl
      • Carrots: 4
      • Butter: 20 g
      • Asparaguses: 18

      Recipe

      Preheat the oven at 230 degrees celcius.

      Take the fishbones out of the fish. Place the filets on a baking tray. Season them with salt. Sprinkle some olive oil on the top.

      Wash all the vegetables.

      Peel the asparaguses, and cut them in small slices. Keep the spear of the asparagus entire. Peel the spring onions, and cut them in small slices.

      Peel the carrots and cut them in halves, then cut them in slices. Take the leaves of the coriander branch.

      Fry the onions in a wok with hot olive oil. When they are transparent, add the carrots, season them with salt. Let them cook for about 2 minutes. Add water at the same level of your vegetables and add the asparaguses. Close the wok with a lit and let the vegetables absorb all the moisture. Once cooked, add the butter. Check on the seasoning

      Once the vegetables are cooked and seasoned at perfection, add the coriander leaves.

      Cook the seabream for 4 to 5 minutes in the oven.

      Serve the vegetables on a plate. Place the sea bream on the top. Decorate your plate with a reduction of balsamic vinegar

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