Serving: 1
2 large eggs
2/3 scoop protein powder
pinch of turmeric
salt
pepper
coconut oil
Whisk all the ingredients
Pour a couple of spoonfuls into a hot frying pan and fry in coconut oil
Serve with vegetables of choice
Drizzle in lemon juice
Similar Posts
Salad Niçoise
.kb-row-layout-id92825_5e1c35-54 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92825_5e1c35-54 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92825_5e1c35-54 > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92825_5e1c35-54 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92825_5e1c35-54 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92825_5e1c35-54 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col,.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col{flex-direction:column;}.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92825_b14a1a-a4{position:relative;}@media all and (max-width: 1024px){.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92825_b14a1a-a4 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
Servings: 2
2 eggs
150 g fresh green beans
2 tbsp olive oil
1 – 2 finely chopped garlic cloves (optional)
150 g baby gem lettuce or Romaine lettuce
50 g cherry tomatoes
1⁄2 red onion
1 can tuna in olive oil
50 g olives
salt and pepper
Dressing:
1⁄2 tbsp Dijon mustard
2 tbsp small capers
15 g anchovies
75 ml olive oil
60 ml mayonnaise
1 tbsp fresh parsley
1⁄2 lemon, the juice
1 minced garlic clove
.wp-block-kadence-spacer.kt-block-spacer-92825_e16f56-71 .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92825_e16f56-71 .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside.
Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges.
Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done.
Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper.
Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.
Caesar Salad
.kb-row-layout-id92802_169cfc-cb > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92802_169cfc-cb > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92802_169cfc-cb > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92802_169cfc-cb > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92802_169cfc-cb > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92802_169cfc-cb > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92802_f6658e-65 > .kt-inside-inner-col,.kadence-column92802_f6658e-65 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92802_f6658e-65 > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92802_f6658e-65 > .kt-inside-inner-col{flex-direction:column;}.kadence-column92802_f6658e-65 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92802_f6658e-65 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92802_f6658e-65{position:relative;}@media all and (max-width: 1024px){.kadence-column92802_f6658e-65 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92802_f6658e-65 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
Servings: 2
325 g chicken breasts
1 tbsp olive oil
salt and pepper
75 g bacon
200 g Romaine lettuce
30 g parmesan cheese, freshly grated
For the dressing:
125 ml mayonnaise
1 tbsp Dijon mustard
½ lemon, zest and juice
15 g grated parmesan cheese, finely grated
2 tbsp finely chopped filets of anchovies
1 garlic clove, pressed or finely chopped
salt and pepper
.wp-block-kadence-spacer.kt-block-spacer-92802_f4439b-0d .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92802_f4439b-0d .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Preheat the oven to 350°F (175°C).
Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
Place the chicken breasts in a greased baking dish.
Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer.
Fry the bacon until crisp. Chop the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top.
Finish with a generous dollop of dressing and a good grating of parmesan cheese.
Boeuf Bourguignon with Cauliflower Mash
.kb-row-layout-id92846_f270e7-42 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92846_f270e7-42 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92846_f270e7-42 > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92846_f270e7-42 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92846_f270e7-42 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92846_f270e7-42 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92846_5330da-d3 > .kt-inside-inner-col,.kadence-column92846_5330da-d3 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92846_5330da-d3 > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92846_5330da-d3 > .kt-inside-inner-col{flex-direction:column;}.kadence-column92846_5330da-d3 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92846_5330da-d3 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92846_5330da-d3{position:relative;}@media all and (max-width: 1024px){.kadence-column92846_5330da-d3 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92846_5330da-d3 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
Servings: 2
40 g butter
300 g braising steak
75g smoked pork belly
40g pearl onions
1½ garlic cloves
½ carrot, sliced
40g mushrooms
225ml red wine, dry
1 bay leaf
¼ tsp dried thyme
salt and ground black pepper
Cauliflower mash
400 g cauliflower
40 g butter or olive oil
salt and pepper
.wp-block-kadence-spacer.kt-block-spacer-92846_2e4d58-7b .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92846_2e4d58-7b .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Cut the braising steak into small cubes, about 1-1.5 inches.
Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter.
Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper.
Once all the meat is nicely browned, remove it from the pan and set aside for later.
Cut the pork into small pieces and slice the carrots and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat.
Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil.
Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste.
While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves.
Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water.
Add butter and use an immersion blender to reach desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.
Sheet Pan Sesame Chicken with Cauliflower Rice
.kb-row-layout-id92868_143ae6-4b > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92868_143ae6-4b > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92868_143ae6-4b > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92868_143ae6-4b > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92868_143ae6-4b > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92868_143ae6-4b > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92868_5fa7be-5c > .kt-inside-inner-col,.kadence-column92868_5fa7be-5c > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92868_5fa7be-5c > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92868_5fa7be-5c > .kt-inside-inner-col{flex-direction:column;}.kadence-column92868_5fa7be-5c > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92868_5fa7be-5c > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92868_5fa7be-5c{position:relative;}@media all and (max-width: 1024px){.kadence-column92868_5fa7be-5c > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92868_5fa7be-5c > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
Servings: 6
Sheet pan sesame chicken
900 g skinless boneless chicken thighs, cut into 0.5″ (1.5 cm) pieces
350 g (900 ml) broccoli, cut into florets
1 (120 g) medium red bell pepper, cut into strips
4 tbsp sesame oil or olive oil, divided
salt and pepper
Cauliflower rice
1.1 kg cauliflower
110 g butter or coconut oil
¾ tsp salt
To serve
2 tbsp tamari soy sauce or coconut aminos
1 tsp sriracha sauce or hot sauce
1 garlic clove, minced
½ tsp ground ginger
1 tbsp sesame seeds, for sprinkling
.wp-block-kadence-spacer.kt-block-spacer-92868_a90291-69 .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92868_a90291-69 .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Sheet pan sesame chicken
Preheat the oven to 400°F (200°C).
Place the chicken, broccoli and pepper on a large rimmed baking sheet.
Drizzle with half of the sesame oil and sprinkle with salt and pepper. Use a rubber spatula to toss together and then spread out in a single layer.
Bake for 20 minutes, until the veggies are beginning to brown and the chicken is cooked through. In the meantime, prepare the cauliflower rice.
Cauliflower rice
Shred the cauliflower using a grater or the grater attachment on a food processor.
Melt butter or coconut oil in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit. Add salt while frying.
You can also cook the grated cauliflower in the microwave. Put it in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.
To serve
In a small bowl, whisk together the remaining sesame oil, the coconut aminos, hot sauce, garlic, and ginger. Drizzle over the chicken and veggies and toss to combine.
Sprinkle with sesame seeds and serve over cauliflower rice.
Tip:
Cooking the food directly on the pan, rather than covering it with parchment or aluminium foil, allows the meat and the veggies to cook through a bit faster and to brown nicely. As long as you use plenty of oil, the food won’t stick.
Asian recipes do really well as sheet pan meals. The meat and veggies are cut up in small chunks, similar to the way they would be in a stir fry, so they cook quite quickly. And a little sesame oil brings out the flavor. Once the meal is cooked, you simply toss it with a spicy sugar-free sauce and dinner is served. I recommend serving it over a little cauliflower rice.
Yogurt Chicken Kebabs with Beet Carpaccio
.kb-row-layout-id92831_473dd2-9e > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92831_473dd2-9e > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92831_473dd2-9e > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92831_473dd2-9e > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92831_473dd2-9e > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92831_473dd2-9e > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92831_9c287c-41 > .kt-inside-inner-col,.kadence-column92831_9c287c-41 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92831_9c287c-41 > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92831_9c287c-41 > .kt-inside-inner-col{flex-direction:column;}.kadence-column92831_9c287c-41 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92831_9c287c-41 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92831_9c287c-41{position:relative;}@media all and (max-width: 1024px){.kadence-column92831_9c287c-41 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92831_9c287c-41 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
Servings: 2
325 g boneless chicken thighs
60 ml Greek yogurt or sour cream
1 tbsp curry powder or paprika powder
½ tbsp light olive oil
½ tsp salt
¼ tsp ground black pepper
Beet carpaccio:
2 beets, red and/or yellow
40 g sugar snap peas
¼ red onion, chopped
Cilantro vinaigrette:
60 ml light olive oil
60 ml fresh cilantro, chopped
½ tbsp lemon juice
½ garlic clove
salt and ground black pepper
.wp-block-kadence-spacer.kt-block-spacer-92831_51be51-43 .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92831_51be51-43 .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Cut chicken into smaller pieces.
Preheat grill or oven — with the grill function on — to 450°F (225°C).
Mix yogurt, curry, olive oil, pepper and salt in a bowl. Cover chicken with marinade and let sit for at least 10 minutes. Place in refrigerator overnight if you want to prepare the day before.
Thread chicken pieces onto skewers just before you start grilling.
Scrub and rinse beets properly. Peel and cut into paper-thin slices, preferably with a mandolin. Remove strings from sugar snaps. Place vegetables and finely chopped onion on a plate.
Mix ingredients for vinaigrette with a hand blender. Drizzle over beet salad.
Grill chicken kebabs for 3-4 minutes on each side or until fully cooked and inner temperature is 160°F (72°C).
Serve with beet carpaccio.
Cod Loin with Horseradish and Browned Butter
.kb-row-layout-id92403_17c8e1-ac > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id92403_17c8e1-ac > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id92403_17c8e1-ac > .kt-row-column-wrap{column-gap:var(–global-kb-gap-md, 2rem);row-gap:var(–global-kb-gap-md, 2rem);padding-top:var(–global-kb-spacing-sm, 1.5rem);padding-bottom:var(–global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id92403_17c8e1-ac > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id92403_17c8e1-ac > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id92403_17c8e1-ac > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column92403_ba0468-fe > .kt-inside-inner-col,.kadence-column92403_ba0468-fe > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column92403_ba0468-fe > .kt-inside-inner-col{column-gap:var(–global-kb-gap-sm, 1rem);}.kadence-column92403_ba0468-fe > .kt-inside-inner-col{flex-direction:column;}.kadence-column92403_ba0468-fe > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column92403_ba0468-fe > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column92403_ba0468-fe{position:relative;}@media all and (max-width: 1024px){.kadence-column92403_ba0468-fe > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column92403_ba0468-fe > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}
.wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2, .wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2[data-kb-block=”kb-adv-heading92403_f9ce47-e2″]{font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2[data-kb-block=”kb-adv-heading92403_f9ce47-e2″] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading92403_f9ce47-e2[data-kb-block=”kb-adv-heading92403_f9ce47-e2″] img.kb-inline-image{width:150px;vertical-align:baseline;}
Servings: 2
.wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e, .wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e[data-kb-block=”kb-adv-heading92403_a0e1be-1e”]{line-height:2;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e[data-kb-block=”kb-adv-heading92403_a0e1be-1e”] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading92403_a0e1be-1e[data-kb-block=”kb-adv-heading92403_a0e1be-1e”] img.kb-inline-image{width:150px;vertical-align:baseline;}
325 g cod
½ tsp salt
40g fresh horseradish, grated
75g butter
225g fresh green beans
salt and pepper
15g celery root, finely sliced (optional)
.wp-block-kadence-spacer.kt-block-spacer-92403_40a0d0-6f .kt-block-spacer{height:60px;}.wp-block-kadence-spacer.kt-block-spacer-92403_40a0d0-6f .kt-divider{border-top-width:1px;height:1px;border-top-color:#c0c0c0;width:100%;border-top-style:solid;}
Salt fish pieces and keep in refrigerator for an hour. If you don’t have enough time, you can salt and fry the fish straight away, but first start with peeling and grating the horseradish.
Wipe the fish completely dry with paper towels. Heat one third of the butter and fry fish on medium heat for 3-4 minutes on each side. Baste the fish with the butter in the pan every now and then to prevent it from drying out.
Reduce the heat towards the end. Season with freshly ground pepper. Remove from the pan when just cooked through to ensure a nice, flaky result.
Melt the rest of the butter in a saucepan on medium heat and keep heating until it gets a nutty fragrance and light brown colour.
Boil beans in salted water for a few minutes.
Place the fish on a bed of freshly cooked beans. Drizzle browned butter one the fish and top with freshly grated horseradish.
Tip!
If you want to go that extra mile and add a luxurious touch, top the fish with crispy celery chips. Slice celery root really thin and fry in butter until golden. Salt and pepper to taste.
