Low carb fish and seafood recipes

[BIWI]

As with all the other recipe threads that are now stickied, these are recipes shared by other Bootcampers.

The carb counts aren't often given, so please use your discretion when choosing a recipe!

I've always credited the author of the recipes - if there's no name, then it's one of mine.

Please feel free to add your own recipe to the thread!

Posted by @Gcalgske:

Nigel Slater-adapted celeriac and smoked mackerel dauphinoise

Ingredients
300ml double cream
1 tbsp wholegrain mustard
1 bay leaves
200ml unsweetened almond milk or water
200g smoked mackerel
450g Celeriac
Method
Slice the celeriac thinly.
Arrange in a shallow oven-proof dish.
Tear up the smoked mackerel and tuck into the slices.
Mix up the milk, double cream and mustard.
Season to taste then pour over the celeriac and mackerel.
Tuck in the bay leaf and pop into the oven 190C/Gas Mark 5 for about 45 minutes to an hour until the top is browned and bubbling and the bake is knife-tender.
Serve with a green salad.

Posted by @Gcalgske:

Quick fish curry noodles for one

1 tbsp coconut oil
100ml canned coconut milk
1tsp sugar free curry powder (heat level of your choice)
1 chopped shallot
1 tsp fish sauce
Hand ful prawns / 1 small salmon fillet (or fish to your taste)
1 small courgette made into courgettie (approx 250g)
100mls boiling water out kettle.

Melt coconut oil, fry shallot and curry powder. Add coconut milk, fish sauce and water from the kettle. Cook out sauce for Approx 20 mins until sauce thickens, add fish and cook. Once cooked stir in courgettie. Serve.

Posted by @ThumbWitchesAbroad:

Just adding in my smoked salmon fritters here (as requested)

I used my julienne grater to grate half a small swede (they're tiny here, about the size of an apple), half a courgette, and some cheddar, then mixed this lot together with 2 eggs and onion salt. Added in the smoked salmon, chopped into small pieces, and then fried them in hot olive oil, turning them once. Took about 6 mins to fry, I think (maybe longer, just did it by eye).

Made 3 burger-sized fritters, which was a good dinner for one. smile

The swede added nice texture, I have to say - because it was julienne grated, it cooked quickly enough but still had a bit of "bite" left.

Posted by @WanHeda:

Smoked salmon & celeriac dauphinoise
(serves 2)

4 or 5 slices of smoked salmon
half a small celeriac, sliced thinly
1 shallot, sliced thinly
double cream
salt & pepper

Layer the celeriac, shallots & smoked salmon in an oven proof dish, seasoning each celeriac layer. Poor over the cream. Cook in an oven at 200c for about 20-30 minutes, until gold on top & celeriac is soft when pierced with a knife.

Posted by @Gcalgske:

Cullen skink (adapted from a Nick Nairn recipe)

Serves 6
Ingredients

For the stock (makes 1.2 litres)
2 tbsp olive oil
2 Arbroath Smokies or natural smoked haddock, roughly chopped
100ml dry white wine
100g white veg (leeks, fennel, onion, roughly chopped)

For the soup
40g butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 leeks, finely chopped
600g cauliflower peeled & diced
400ml double cream

Method
For the stock, heat the oil, add the veg and stir well. Sweat for 10 mins on low – don’t colour. Remove lid and add the wine, boil for 1 min. Add 1.2 litres water and the fish. Bring up almost to the boil then skim well. Reduce the heat and simmer gently for 20 mins.

Cool and strain through a fine sieve, keeping the stock. Discard the veg but set the fish pieces aside and flake.

For the soup, heat a large saucepan, add the butter, shallots, leek and garlic. Sweat for 10 mins but don’t colour. Add the cauliflower and stock from earlier and simmer until the cauliflower is tender. Add the cream and the flaked fish and warm through gently. Season and serve in warm bowls, garnished with chopped chives and a turn of black pepper

Posted by @ilovecherries:

Thai Fish Curry

Serves 4 (although two of the adults (not me!) ate it with rice, might have been a little stingy for 4 without it)

I was craving this while doing bootcamp, but didn't want to use a curry paste because of the amount of sugar in them. This version has no sugar, so might not suit the purists, but honestly, we didn't miss it. I also added some non-Thai spinach, because, you know - veggies!

I shallot, finely chopped
4 cloves of garlic, finally chopped
I red chilli (more if you want it very hot), deseeded and finely chopped
Desert spoon of coriander seeds, toasted then crushed
Teaspoon of paprika (ideally not smoked, it's really to add colour)
400 gms mixed fish, bones removed and flesh cut into 1 inch chunks - I used salmon, hake and cod or the bags of fish pie mix you often get in Tesco etc work well
Can of coconut milk (you can make this lower carb by putting the can in the fridge for a couple of hours so it separates, then draining off the liquid)
2 sticks lemon grass with the ends crushed (bash with rolling pin)
4 kaffir lime leaves
Juice and rind of an unwaxed lime
Desert spoon of fish sauce
Cup of chopped fresh coriander
1/2 a bag of fresh spinach, coarsely chopped
Tablespoon coconut oil for sautéing

1. In a large frying pan, heat the coconut oil then sauté the shallot, chilli and garlic till soft
2. Add the crushed coriander seeds and the paprika and cook for a few more minutes
3. Add the fish, and gently mix it in with the spices and onions
4. Add coconut milk. If you drained the watery part off, it will be solid, but it melts within a minute or so
5. As soon as the coconut milk melts, add lemongrass, kaffir lime leaves, lime juice and rind and the fish sauce 6)Simmer gently for 15 minutes till the fish is cooked
6. Remove the lime leaves and lemongrass stalks, and discard
7. Stir through spinach and fresh coriander and simmer for a minute till spinach is soft.
8. Serve with more green veggies and a sprinkling of fresh coriander

Posted by @EscapePeas:

Prawn curry with cauliflower rice

This is really versatile. You could use chicken, prawns, mixed seafood or even just vegetables. Serves 2.

1 clove of garlic
1 small onion or a couple of shallots
1 green pepper
200ml thick double cream/creme fraiche
2 packs of raw prawns
1 red chilli (or chilli flakes)
1 small piece of fresh ginger, finely chopped
1 tsp cumin
1.5 tsp turmeric
Small handful of fresh coriander
1 large cauliflower
Butter for frying

Melt the butter and add the garlic and onion to soften. Add the chilli, turmeric and cumin, fry on a low heat for a couple of mins.

Add the pepper and ginger, cook for another minute or so, then pour in the cream. Cook on a low heat for about 5 mins.

Chop up your cauli and whizz it into small grains. This can be done beforehand. Tip it into a microwave-proof bowl and cover with cling film.

Add the prawns to the curry mix. They should take about 5 mins to cook, use this to steam your cauli in the microwave. Add the coriander just before serving.

Kedgeree inspired by Jamie Oliver's recipe from 'The Naked Chef'
Serves 2, or with a lunch portion leftover if rice portion is generous.

2 eggs
2 fillets smoked haddock (or similar smoked white fish e.g. basa)
1 bay leaf
1 small cauliflower, or I use a whole pack (both sachets) of Aldi frozen cauli rice
salt and freshly ground black pepper
50g butter plus more for the rice
2 echalion shallots, chopped
1 leek, sliced into thin rings
1 clove of garlic finely chopped
1 heaped tsp curry powder
Juice of 1 lemon
1 good handful of fresh coriander roughly chopped

Boil the eggs for 6 minutes and leave them in cold water until they're needed. Cook the haddock in a pan of water and the bay leaf: bring to the boil, cover and simmer for about 5 minutes until the fish is cooked. Remove from the pan and when cool, flake into chunks and remove any bones as well as you can.
Melt the butter in a pan over a low heat and add the shallots, leek and garlic. Allow to soften without colouring for about 5 minutes then add the curry powder and cook for a couple of minutes more. Add the juice of 1 Lemon.
Cook the cauli rice in butter/coconut oil, if making from fresh you may need to add some stock to cook through e.g. marigold powder. If frozen, just warm through.
Cut the hardboiled eggs into wedges. Combine the fish, cauli rice and buttery spicy veg in whichever was the biggest pan in use and gently heat through, then add the eggs and coriander and stir in gently.

Cajun salmon with avocado and cucumber salsa

Sprinkle salmon fillets with Cajun seasoning and shallow fry in butter till cooked on both sides.

Serve with avocado salsa (chopped avocado, cucumber, shallot, salt, pepper, lemon juice).

Salmon with cauliflower
Found this on Martha Stewart , changed it slightly ,
Half a cauliflower in florets
Anchovy fillets
Garlic
Salmon fillets
Olive oil
Spinach
Lemon
Roast The cauliflower florets in olive oil , salt and pepper for about 10 minutes ( hot oven )
Crush garlic clove with anchovy fillets and smear on the salmon , then add the salmon to the cauli
5 mins later add the baby spinach
Squeeze the lemon on and carry on cooking
Hopefully it’s all cooked at the same time 😀
Plate up , drizzle of olive oil on top , bit more lemon , delicious

variation on Delia Smith Californian Baked Fish

ingredients (for 2)
2 flat fish fillets (I use lemon sole)
1 tbs mayonnaise
2 tsps. capers
juice of half lime
large handful of chopped fresh coriander
pepper
2 oz grated cheddar cheese
2 tsps. grated parmesan

Method
Place the fish flat on a non-stick baking tray
In a bowl, mix the mayonnaise, capers, lime, coriander and pepper
Spread the mayo-mix across the fish (cover the whole fish)
Top with the cheese mixture (cover the whole fish)
Bake in oven 180 degrees for about 15 minutes. The top should be bubbling, and the hot mixture will have cooked the fish perfectly and delicately.

Serve with broccoli 'rice' baked in the oven with oil, crushed fennel seeds, crushed caraway seeds, salt and pepper.

Creamy fish pie

A bag of frozen fish pie mix ( from Tesco )
1 leek
Double cream
Butter
1/2 celeriac ( peeled , washed and cut into small pieces )
1/2 cauliflower ( washed and cut into florets , I used the stalk too )
Salt and pepper

Cook the fish in the oven ( from frozen , I put it straight into my serving dish )
Cook for about 10 minutes
Slice leek finely , sweat it in a knob of butter then add double cream , and simmer til it’s nice and thick
Pour oven the semi cooked fish
Boil the cauli and celeriac until just soft , then drain and mash with butter and salt and pepper
Top the fish with the mash and put into got oven for 15 mins or so , til boiling hot and brown on top
Serve with FLGV

Cod with avocado
Cod loins on a baking tray, covered in single cream, slices of avocado on top and then covered in grated cheese. Baked in the oven for 20 minutes, yummy and very indulgent. We had it with asparagus, mushrooms and braised leeks and fennel - another first for us. I put sliced leeks and fennel in an oven proof dish, poured some stock over, some butter, covered with foil and cooked for 20 minutes, then uncovered and put grated parmesan on it, back in the over for 10 minutes until brown.

Creamy garlic prawns

25-30g of parmesan
2 cloves of garlic.
Coconut oil
300g courgettes, chopped up into small chunks
150g prawns
a big dollop of double cream

gently fry the garlic in coconut oil, then add the courgettes, fry for 5 mins, add the prawns, add the grated parmesan and then the cream, warm the cream and melt parmesan and then serve. I never though cheese and prawns would work but this is lovely and quick!

Scallop, celeriac, black pudding and bacon stack

(For full pescatarians, you can replace the black pudding with a round of goat's cheese which you grill and omit the bacon)

For a generous starter:
2 or 3 scallops per person, corals removed and coated in olive oil a few hours before cooking.
3 slices of streaky bacon per person
A generous amount of celeriac, diced and cooked until soft (any extra can be eaten later)
Cream
Black pudding (preferably Stornaway)
Nutmeg, salt & pepper

Blitz the celeriac well in a food processor with a generous amount of cream until smooth and season with salt and pepper and freshly grated nutmeg. This can be done in advance and reheated.

Cook the bacon until neatly crisp (this can be done in advance.

Fry rounds of black pudding in the same frying pan and keep warm.

In the same frying pan, sear the scallops (don't over cook). Put the bacon back into the pan to re-warm and crisp.

Serve in a stack on a base of creamy celeriac, a round of black pudding (or grilled goats cheese), the scallops and the 3 pieces of streaky bacon.

Garnish with rocket/lambs lettuce (and apple jelly if on not full Boot Camp actually the black pudding isn't full Boot Camp either ).

My sort of kedgeree (has the flavours of curry, smoked fish, chopped egg, but with vegetable 'rice)

Ingredients
Olive oil
Sliced shallot
Sliced or riced veg (cauliflower, cabbage, courgette)
Smoked fish
Boiled egg (not too hard boiled)
curry powder
garam masala
ground turmeric
ground fenugreek
salt and pepper
chopped corriander
squeeze of lemon juice

Method
Slice onions/shallots and fry in lots of olive oil. Add spices and cook until fragrant. Add sliced cabbage, grated courgette, cook some more. Adjust seasoning and add a small squeeze of lemon juice.

Meanwhile, boil eggs (about 5 minutes) cool, shell and chop finely.

Poach smoked fish in water with a dash of milk.

Chop fresh herbs (corriander and parsley)

Make normal rice for big carb-eating husbands / wives / partners / children

Layer spicy delicious veg 'rice' into bowls, top with smoked fish, chopped egg, herbs.

Salmon with roasted vegetables
Adapted from a Jamie Oliver recipe
Veg... I used asparagus, parboiled tender stem broccoli, sliced shallots , courgette batons , sliced mushrooms
A fillet of salmon per person
Lemon , sour cream and coriander as serving suggestions
Those not low carbing , some wholewheat cous cous on the side

Put all the veg in a roasting tin , with olive oil , sea salt and freshly ground black pepper , bake in a hot oven
Roast the salmon in a griddle pan ( or baking tray )
Hot oven 10 mins or so
Serve the salmon on the roast veg , with a spoonful of sour cream , lemon wedge and chopped coriander

Salmon fillets with a creamy basil and cherry tomato sauce

Serves 4

4 salmon fillets
8-12 cherry tomatoes (depending on size/preference!) whole
150ml double cream
2 echalion shallots, peeled and chopped
1 clove garlic, finely chopped
1 green chilli, de-seeded and finely chopped
handful fresh basil leaves, either torn or cut into shreds
juice of half a lemon
olive oil
25g butter
s+p

1. Put the salmon fillets into a large piece of foil, drizzle with plenty of olive oil, add the lemon juice and season well. Wrap the foil up tightly, so no juices can escape, and then bake in the oven, at 180 fan/200 conventional oven for 10 minutes. Take the tray out and let it cool. Don't unwrap it, but leave it to continue to cook in the foil parcel. It needs to be slightly undercooked, as it will cook some more when you add it into the sauce.

1. In a large frying pan, melt the butter and add a drizzle of olive oil. (This will stop the butter from burning), then add the shallots, chilli and garlic and sauté until soft - keep the heat at a medium temperature so that they don't go brown. Season with salt and pepper.

1. Add the cherry tomatoes and fry gently for another couple of minutes, before you add the cream. Bring to the boil, stir, and then reduce the heat and let it simmer for a couple of minutes.

1. Remove any skin from the salmon, and break the fillets into chunks, then add to the sauce along with the shredded basil. Stir into the sauce and heat for a minute or so till everything is heated through and piping hot.

C*od with olives, sundried tomatoes, mozarella and wrapped in prosciutto
*
Pack of cod loins cut into large chunks and salted
Pack of prosciutto
2 x Large handfuls kalamata olives
Large handful sun dried toms
Chilli and some oregano would be nice but I didn't use it
Garlic purée
Mozzarella ball torn into shreds

Stone olives and chop together with Tom's to form a chunky paste, stir in garlic purée and chilli if using
Smear onto slice of prosciutto
Couple of blobs of mozzarella
Roll code cubes in prosciutto to make parcel
Place on baking tray drizzle in olive / flavoured oil (I used basil)

Bake in a hot (220) oven for 20 minutes.

I had with garlic buttery spinach and leeks and it was bloody lovely. I think creamy / cheesy leeks would have been even better.

Family adaptation:
DD made fish fingers with another pack of cod whilst I was doing ours and they were a huge hit too. Chucked some wedges in the oven just before the cod for the carbies.

My dad asked me yesterday to find this old Madhur Jaffrey recipe, which was an old and very tasty favourite of my mum's. I think I'll make it myself next week. Will serve it with cauliflower rice for me.

Prawns with Courgettes

Ingredients

▪ 350 g small courgettes
▪ 1 tsp salt
▪ 350 g peeled raw prawns defrosted if frozen
▪ 5 tbsps sunflower oil
▪ 6 plump cloves garlic peeled and very finely chopped
▪ 75 g fresh coriander leaves, finely chopped
▪ 1 fresh hot green chilli, finely chopped
▪ 1/2 tsp ground turmeric
▪ 1 1/2 tsps ground cumin
▪ 1/4 tsp cayenne
▪ 3 small tinned tomatoes, finely chopped, plus 125ml of their juice
▪ 1 tsp very finely grated fresh ginger
▪ 1 tbsp lemon juice

Serves 4

Instructions

1	Scrub the courgettes and trim them. Now cut them into 4 slices lengthwise. Cut each slice lengthwise into 4 long strips. Cut the strips into thirds crosswise. You want them to be just a little larger than the prawns. Sprinkle over a quarter of a teaspoon salt and toss to mix. Set aside for 30-40 minutes then drain and pat dry. 


2	Put the prawns on kitchen paper and dry them off as well. 


3	Heat the oil in a wide saucepan or frying pan over a medium heat. When hot, put in the chopped garlic and stir and fry until medium brown being careful not to burn. 


4	Add the courgettes, fresh coriander, green chilli, turmeric, cumin, cayenne, tomatoes and their liquid, ginger, lemon juice and remaining tsp salt. Stir to mix and bring to a simmer. 


5	Add the prawns and stir them in then cover, turn heat to low and simmer for 3 minutes. Uncover, turn the heat to medium and reduce the liquid so you are left with a thick sauce.

Tuscan inspired king prawns (Green Chef) - serves 2

soften garlic, one chopped leek and 4 tomatoes in a pan, add prawns (300g)

stir in creme fraiche (150g), parmesan, dried basil and sundried tomato paste (you could leave this out)

add a bit of veg stock and water

simmer

This is my favourite miso grilled salmon recipe:

Miso salmon

Salmon filet
On foil in a grill tray

Mix in a bowl:
1 tbsp miso paste
1 tbsp mapel syrup
Squeeze of lime
2 tsp soy or Amino

Mix and brush 1/2 the paste onto salmon.
Grill for 5 mins
Brush the rest on
Grill again until cooked
Sprinkle with finely chopped spring onions & sesame seeds…

Eat with steamed green veg. SO good 💚

You can obvs leave the maple syrup out!

https://www.dietdoctor.com/recipes/low-carb-salmon-laksa