Need a show-stopping recipe for your next dinner party? This incredible recipe fits the bill. Not only is it gluten free and dairy free, it's a nourishing mix of fish and veg. The rich green sauce is full of complex flavours that takes the dish to the next level.
A velouté is a classic French sauce that serves as one of the five “mother sauces” in French cuisine. Gwinganna's healthy interpretation can be flavoured with herbs, spices, or other ingredients to suit various dishes. Suitable to freeze in ice cube trays, just add a leaf of spinach and puree again before heating.
Serves: 6
Ingredients
Velouté
Prep: 20 min
Cook: 20 min
- 2 tbsp olive oil
- 1 small brown onion, chopped
- 3 cloves garlic, chopped
- 1 spring onion, chopped
- ½ tsp fenugreek seeds
- ½ tsp ground coriander
- 1 ½ tbsp dill, chopped
- 1 tbsp fresh coriander, chopped
- 1 tbsp mint, chopped
- 1 curry leaf
- 2 ½ cups frozen peas, divided
- 3 cups rice milk
- ½ cup cashew nuts
- 1 tbsp maple syrup
- 1 cup spinach
Fish
Prep: 15 min
Cook: 20 min
- 9 Kipfler potatoes, halved
- 3 ½ tbsp olive oil, divided
- 2 tsp thyme leaves
- 6 x 140g snapper fillets, skin off
- 3 cups sugar snap peas
Method
- Heat a large saucepan over a moderate-high heat and sauté onion, garlic, spring onion and fenugreek seeds for about 5 minutes until the onions are soft. Add the coriander powder, dill, coriander, mint and curry leaf and cook for 1 minute. Add 1 ½ cups of the frozen peas, reserve 1 cup for later. Now add rice milk, cashews and maple syrup.
- Bring to a boil then reduce the heat and simmer gently for 20 minutes. Once cooked, cool slightly then transfer the ingredients into a high-speed blender. Add remaining frozen peas and spinach then blend again into a smooth sauce. Return the velouté to the pot and set aside to reheat later.
- Preheat the oven 180°C. Cut potatoes in half lengthways, then toss in a bowl with 1 tbsp of olive oil and thyme leaves. Place in a roasting tray and bake for 20 minutes until cooked and crispy. Remove from the oven and set aside.
- While the potatoes are cooking, drizzle 1 tbsp of olive oil over the fish and season. Bake at 180°C for 12 minutes or until the fish is cooked through. Remove fish from the oven, set aside and keep warm.
- Heat a small frypan over a moderate-high heat and add the remaining ½ tbsp of olive oil. Add the sugar snap peas and flash fry for 30 seconds. Remove from the pan and set aside.
- Pour 1 cup of hot pea velouté sauce into a serving bowl, add roasted Kipfler potatoes, place the fillet of snapper on top, and add sugar snap peas.
This is an edited extract from Gwinganna Gourmet, edited by Samantha Gowing, consulting wellness chef and nutritionist and Gwinganna head chefs Justin Addie and Steven Crawford. Photography Nelly le Comte.
Newsletter
