Sometimes, I ask myself why I try so hard to experiment with new cooking techniques, to come up with new ways to cook classic dishes and make it more modern and if possible to suit any free-from diet.
Today, I have come up with a new alternative to the very rich, (loads of) butter and cream, that has just made my day. As soon as I have put the first fork to my mouth, I was in heaven, and so proud to have made this experience a very successful one indeed. Despite being Dairy-free, it is creamy and light, and you just want more...!
Recipe (serves 4–6)
2 Medium Red Onions (brunoise)
1 Tbsp Coconut Oil
1 Tsp Fennel Seeds
2 Cups Risotto Rice
Pinch of Saffron (optional)
1/4 Tsp Turmeric (optional)
1/2 Tsp Dried oregano (or 1 strand of fresh Oregano)
1 Litre of Fish Stock (or water + cube/stock, or Vegetable Stock)
4 Tbsp Sesame Seeds
150 ml Water
2 Tbsp Coconut Butter
2 Tsp Schezwan (Sichuan) Pepper
Melt Onions gently with Coconut Oil with lid on for 5–10 mins over low heat, then add the rice and the Fennel seeds, and occasionally stir gently until the grains are translucent (you don't want to colour nor burn the grains).
Set heat on high, and very carefully pour boiling hot stock (500ml at a time), until, all liquid have been completely absorbed. Add the Saffron, Turmeric and Oregano.
Blitz Sesame seeds in water until milk is obtained. I tend to use it as it is, but you can use a nut bag to pass it.
When you have poured the second half of the stock, place the Salmon Fillets on the top and place the lid (keeping a little ajar), and steam over medium heat for 5–10 mins, then remove them and place them to rest on a plate.
I tend to use frozen vegetables and Seafood, to make sure the rice stay humid enough, and carry on cooking slowly. You can choose any vegetables you like (e.g. Peas, Beans, Broccoli, Greens, Cabbages, Kale, Cauliflower, etc.) and any seafood mix (even Lobster tail, if you want to make it special).
Once nearly all the liquid is absorbed, place gently the Salmon fillets over the top and place lid. Warm gently for a couple of minute, and serve immediately with a lemon wedge.
Chop some Dill and sprinkle over the plates and the Schezwan (Sichuan) Pepper for Decoration and bringing all the flavours together.
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.