Gourmet

Recettes Detox de janvier par Natoora

By Natoora Natoora
07/01/2009

Did you slightly over-indulge this festive season? Don't be too harsh on yourself,we all did. Fear not, help is at hand with this light and tasty detox recipes from Natoora. You'll get that body back in no time!

 

  Mackerel with Savoy Cabbage & Orange

 

Mackerel with Savoy Cabbage & Orange

4 Mackerel filleted (or 8 fillets)

200gr Savoy Cabbage - shredded

1 Orange

20gr Capers

2 cloves garlic (preferably new season)

Small handful of mint & parsley

Olive oil, salt & Pepper

Season the four mackerels on both sides with a little salt and pepper and olive oil. Leave to sit at room temperature until you have everything else ready.

Roughly chop the mint, parsley, garlic and capers then place in a bowl and season with pepper and olive oil. Check before adding any salt as the capers usually are salty enough.

Heat the olive oil in a pan on high heat and add the shredded cabbage; sauté for 2 to 3 minutes then add a splash of water, cook for a further minute and remove from the heat. Add to the bowl with the parsley and mint and mix through.

Heat up a heavy frying pan and when it is nice and hot place the mackerel skinside first into the pan and cook over a high heat for one to two minutes, turning the heat down if it begins to smoke too much. Turn over and cook until just done, about 1-2 minutes more. Remove the mackerel, put the pan back on the heat and add the white wine. Cook for one minute then cut the orange in half and squeeze the juice into the pan; cook for a further 1 to 2 minutes. (You can also omit the white wine).

To serve place some of the cabbage, mint and parsley sauce on the plate and lay a mackerel on top. Then dress with some of the pan juices.