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Sea fish and kelp noodles

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Ingredients for 2 servings:

  • 3 tbsp coconut oil
  • 600 g fish fillet(s) (wolffish fillet)
  • 1 tsp, heaped seaweed (seaweed flakes)
  • ½ lemon(s), the juice
  • 150 g seaweed (kelp noodles)
  • n. B. Salt
  • n. B. Pepper, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Low-carb wolffish fillet with kelp noodles and seaweed flakes

Heat the coconut oil in a saucepan. Cut the wolffish fillet into pieces and add it to the hot coconut oil. Then add the juice of half a lemon, salt and pepper, and the seaweed flakes. I use seaweed flakes, which don’t need to be soaked beforehand. Simmer with the lid on over medium heat, stirring occasionally. Finally, add the bite-sized kelp noodles and let them simmer on the stovetop until they’re warm. If you’re not strictly on a low-carb diet, you can serve them with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sea fish and kelp noodles