INGREDIENTS

FOR THE FISH

500g hake medallions
1 cup almond flour seasoned
2 eggs beaten
olive oil for frying

FOR THE SAUCE

3 white onions peeled, cut in half and thinly sliced
5 bay leaves
3 tsps peppercorns
3 tsps coriander seeds
2 heaped tsps tumeric
2 heaped tsps curry powder
a little erythritol to taste
1 level tsp xanthan gum
2 tsps Himalayan salt
2 cups apple cider vinegar
2 cups water

METHOD

PREPARE THE FISH

Dip the medallions in the egg and then coat with the almond flour. Put the oil into a good quality non stick pan and heat up on a medium heat. Fry the fish until golden brown on both sides and cooked.

PREPARE THE SAUCE & EXECUTION

Excepting for the onions and xanthan gum, place all ingredients in a saucepan and bring to the boil. Add the onions and simmer until the onions are soft but still slightly firm. Taste the sauce and add more erythritol/salt if desired. Add the xanthan gum and stir continuously until the sauce thickens and the gum has dissolved completely. If you prefer a thinner sauce add some water. Pour some of the sauce and onion mixture over the bottom of a deep glass dish. Layer the fish on top of the sauce. Pour the rest of the sauce over the fish. Let the fish cool and cover with cling film. Leave in the fridge for at least two days before eating for the best results.

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