Serves 2
Ingredients
200g new potatoes, cut into 2.5 cm chunks
1 large leek, white part only, cut into 2 cm circles
30g rhizome turmeric, finely grated or 1 heaped teaspoon of * turmeric paste
4 large cloves organic Russian garlic, finely sliced
½ Spanish onion, finely sliced
1 tsp sea salt
½ tsp freshly ground white pepper
2 tblsps extra virgin olive oil
2/200g fillets fresh snapper
Method
Heat the oven to 180 degrees. Mix all the ingredients except the fish together well and place in a baking tray. Cook for 30 minutes or until golden. Grill fish and serve on top of turmeric potatoes. Garnish with fresh lemon wedges and freshly ground white pepper.
* Turmeric paste is available from health food shops
Turmeric Aioli
Ingredients
2 egg yolks
100mls flaxseed oil
100mls rice bran oil
3 cloves garlic, roasted
1 large lemon, juice and zest
½ teaspoon sea salt
½ teaspoon white pepper
1 large turmeric rhizome, finely grated
Method
Whisk egg yolks with lemon juice, turmeric, salt and pepper. Gradually drizzle in flaxseed oil and continue to whisk briskly. While whisking, drizzle in rice bran oil until aioli starts to thicken. Refrigerate until required.
Go to http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html
to check out the many health benefits of turmeric.
