Servings: 1 serving
Ingredients
- 1 loin of cod sustainably caught
- 0.5 tablespoon butter (from grass-fed cows), or mild olive oil
- 1 egg yolk
- 1 clove garlic
- 0.5 teaspoon chives (dried)
- 0.5 teaspoon parsley (dried)
- A handful of pecans or macadamia nuts
For the Brussels Sprouts
- 150 g Brussels sprouts net weight
- 2 cloves garlic
- 0.5 red chili pepper (chili or Spanish pepper), optional
- 2 tablespoons oil avocado, mild olive or high-oleic sunflower
Procédé
- Take the fish out of the freezer a few hours ahead and place it in the refrigerator. Take the fish out of the refrigerator. If you are short on time, let the fish thaw outside the refrigerator.1 loin of cod
- Preheat the oven to 180°C.
- Clean the Brussels sprouts and cut them in half.150 g Brussels sprouts
- Heat the oil in the frying pan and add the Brussels sprouts. Do not turn the heat up too high, or the outer or loose leaves may burn.2 tablespoons oil
- Crush the first two garlic cloves with a garlic press, cut the small chili pepper into small pieces and add them after about 10 minutes. Cook the Brussels sprouts for about 20 minutes in total.2 cloves garlic, 0.5 red chili pepper
- Crush the third garlic clove with a garlic press. Crumble or crush the nuts (in a mortar). Separate the egg and keep the yolk. Do not use the white. Beat the yolk with the herbs, garlic and nuts.1 clove garlic, A handful of pecans, 1 egg yolk, 0.5 teaspoon chives, 0.5 teaspoon parsley
- Use half the butter to grease the bottom of the baking dish. Pat the fillet dry and place it on the butter. Spread the remaining butter over the fillet. Sprinkle the fillet with salt. Spread the egg mixture over the fillet. Bake for 13 to 15 minutes.0.5 tablespoon butter
Notes
Low-histamine and strictly paleo version: omit the red chili pepper.
Low-oxalate version: use cauliflower instead of Brussels sprouts (or no more than 75 g of Brussels sprouts), and canned chestnuts instead of macadamia nuts or pecans.
Low-salicylate version: use 4 cashews instead of macadamia nuts or pecans, omit the red chili pepper, and use sunflower or canola oil instead of olive oil.
For a low-histamine version: reverse the order. First, place the frozen fish in the baking dish. It needs just under half an hour. Set the temperature a little lower, to 180°C. Otherwise, the nuts will burn. Cook the Brussels sprouts during the last twenty minutes.
Equipment: oven at 200°C, baking dish, large PFAS-free frying pan, spatula, mortar, garlic press.
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