SPEAKING Italian
Jul 23, 2018
5 minutes
FOOD EDITOR: JUSTINE KIGGEN
PHOTOGRAPHS: LIZA VAN DEVENTER
ON TRACK
per serving
fat 76g
carbs 11g
protein 52g
TINNED SALMON BAKE
SERVES 4
FOR THE CREPES
• 200g baby marrow, grated
• 3 jumbo eggs, beaten
• 1 tbsp psyllium-husk powder
• 1 tbsp coconut flour
• ⅔ cup milk
• Himalayan salt and black pepper
• 1 tbsp coconut oil
FOR THE FILLING
• 415g tin salmon, well drained and mashed
• 300g broccoli rice, dry fried
• 10g fresh dill, chopped
• 2 eggs, beaten
• Himalayan salt and black pepper
FOR THE SAUCE
• 1 cup double cream
• ½ cup vegetable stock
• 1 cup Cheddar cheese, grated
TO SERVE
• fresh parsley, to garnish
1. Preheat the oven to 170°C.
Place the baby marrow in a tea towel and squeeze out the excess moisture. Transfer it to a bowl, add the eggs, psyllium-husk powder, coconut flour
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