Keto cooking: Harissa cauliflower with almond-flax-seeds crusted fish
Today I share another keto-friendly idea for lunch or small dinner. Recently I received a jar of Harissa paste as a gift from Morroco. I have never used it before. Now I am experimenting with this speciaal spicy paste. Here few facts about this hot, north African sauce. Pronounce it: ha-riss-ah. Harissa is made from chilli, red and Baklouti peppers, herbs like coriander seeds, saffron, caraw and garlic paste. This aromatic paste is preserved in olive oil. According to National Public Radio Inc. Harissa is “as ubiquitous as ketchup is in America. It’s served with pretty much every meal and even with simple snacks of bread.” I really like the taste even it it is very spicy.
This receipe is my own creation and the result was mouthwatering. Here you go!
Preparation time: 15 minutes
Cooking time: 15 minutes
Serving: 1 portion
Ingredients for 1 serving:
1/3 cup of half-fat soured cream
3 tsp coconut oil
5 tbsp flax-seeds
10 tbsp almond flakes
1 Basa Bio fish fillet
2 tsp Harissa, I recommend this one: Al Amier Harissa, 130 g
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1. Divide cauliflower into small florets.
2. Boil cauliflower florets for about 10 minutes.
3. Preheat the oven to 180 degrees C.
4. Place the egg on a plate and add the almond flakes and flax-seeds. Combine with the fork until the mixture is cohesive.
5. Coat the fish all over with the mixture.
6. Place the fish in the slightly oiled baking dish and bake in the oven for 15 minutes until filet is crusted.
7. Preheat your pan. Melt the coconut oil in the pan.
8. Add boiled cauliflower. Add soured cream and harissa.
9. Pour the spicy creamy mixture over the cauliflower and, using your wooded spoon, toss to coat the cauliflower. Cook for 3-5 minutes in the pan.
10. Serve with the baked fish.
11. Bon Appetit!