Detox Mackerel (Winter-Spring 2017 Edition Newsletter)

With Roasted Fennel, Jerusalem Artichokes and Greens

   Finally, I have fallen in love with Jerusalem Artichokes allover again. Really misunderstood and mostly unknown, these little bulbs of goodness are amazing for liver detoxification and overall health. The very distinct taste of artichoke uplift the dish to great height, and complemented to perfection with the freshness of the grilled Fennel, the tanginess of the Lemon juice, and the earthiness of the Greens; and the richness of the Mackerel. 
   This is the best weekday lunch option, or social lunch (305 Kcal), for it is very light, yet very nutritious; and so very quick and easy to prepare (even your housekeeper can manage it without fuss, just saying...).
   If looking at the Macronutrient ratio (15-35-50), it is easy to notice that the main macronutrient in this dish is Fat, and for good reasons. The main ingredient is Mackerel, extremely rich in Essential Fatty Acids, especially Omega-3s, which research shows are a great tool to reduce inflammation, essential when dealing with HPA Axis Dysregulation or under Chronic Stress. Plus, a portion of the Saturated Fat are from plant-based Coconut Oil, and therefore, good for you.
   So Like Functional Medicine Dr Hyman would say: "Enjoy fat, but the right kind. It is good for you!"


Recipe (for 2)

1 Large Mackerel (in fillets)
4 medium Jerusalem Artichokes
1 Fennel
100 g Spring Greens
1 Tsp Coconut Oi
1 Tsp Szechwan Pepper (optional)
1 Tbsp fresh Dill (chopped)
juice of a Lemon
Seasoning

   Peel and boil Jerusalem Artichokes, simmering for 15–20 minutes with lid on and a touch of salt.
   Cut Fennel in 4 wedges, place on griddle for about 5 minutes each side, then once nicely coloured, place in the pan with the Jerusalem Artichokes and simmer for another 5–10 minutes to finish the cooking process.
   Fry the Mackerel fillets gently with Coconut Oil, until cooked. Season and add Szechwan Pepper for extra flavour. 
   At the time of serving, add the sliced Greens to the simmering pan and gently cook for 2 minutes.
   Drain all vegetables well.  
   Drizzle with Lemon Juice and sprinkle Dill. 
   Serve immediately