MADELEINE SHAW SHARES A RECIPE FROM HER NEW BOOK
Madeleine Shaw returns as our guest blogger for a second week
Hi! I’m Madeleine Shaw, and I’m co-hosting the next Daylesford Eat to be healthy Supper Club on 23rd June. At the event we will be celebrating the flavours of summer with the best seasonal produce from Daylesford farm over three nourishing courses, including one from my new book “Get the Glow”.
“Get the Glow” shows you that eating well can easily become a way of life, resulting in the hottest, healthiest and happiest you. I believe healthy eating shouldn’t be about fad diets, starvation or deprivation. My philosophy is simple: ditch the junk and eat foods that heal your gut so you can shine from head to toe and really get the glow.
I’m so pleased to announce the event is now SOLD OUT! So for those who can’t attend, below is the recipe for my delicious Lemon sole, pancetta, peas and salsa verde so you can still “Get the Glow” from your own dining table.
My golden rule: always make sure you have peas in the freezer. They will go in anything, and this dish illustrates that perfectly. Lemon sole is a beautiful, soft, white fish, and with the saltiness of the pancetta and that fresh burst from the peas, you have a winning combination.
Lemon sole, pancetta, peas and salsa verde by Madeleine Shaw
50g flat parsley
100ml olive oil
1 tbsp capers
1 tbsp cider vinegar
1 tsp mustard
2 lemon sole fillets
4 pancetta rashers (or parma ham)
½ tbsp coconut oil
100g petits pois
Juice and zest of 1 lemon
Salt and pepper
Make the salsa verde first by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend until you have a smooth paste, and set aside.
Salt and pepper the fish fillets and set them aside.
Heat a frying pan over a medium heat and grill the pancetta for 1 minute on each side, until crisp, then set aside.
Heat the same pan with ½ tablespoon coconut oil over a medium to high heat. Wait until the oil starts to bubble, then fry the fish for 2 minutes on the first side, then 1 minute on the second. Put the cooked fish to one side.
Throw the petits pois into the pan and sauté them over a medium heat with the lemon juice for a few minutes, then serve to the side of the fish with a smear of salsa verde and the pancetta.
See you all there!
Get the Glow: 100 delicious and easy recipes that will nourish you from the inside out by Madeleine Shaw
Published by Orion Books as a hardback and eBook, priced £20/£10.99
For further information, please visit http://madeleineshaw.com