*Acceptable for alkaline/hay diet, FODMAP, and weight-loss
Serves 4 – 6.
For the stock:
2 leek tops/ diced
1 parsnip / diced
3 stick celery/diced
7-8 parsley stalks
1 sweet potato
1 bunch of thyme
3 bay leaves
2 bay leaves
1 whole garlic with skin (omit if IBS or FODMAP)
1 yellow onion with skin chopped (omit if IBS or FODMAP)
1 teaspoon salt
1.7 litres water
2 tablespoons lemon juice
*This stock will make a large quantity, but is useful for soups, as a nourishing tea, or used in place of oil for stir-frys and will keep well in your fridge. You can also easily freeze.
500g salmon fillets, skin off (but set aside to dry on paper towels)
For the Risotto:
2 leeks, finally chopped (if IBS/FODMAP, then 1 leek top, finally diced)
3 tablespoons of olive oil (If IBS or FODMAP use 3 tablespoons Garlic Infused Olive Oil)
3 Garlic cloves, grated (omit if IBS/FODMAP and use garlic oil)
2 cups (425g) Celeraic, spiralized then put into food processor or chopped fine
1/3 bottle of dry white wine
zest of 1 lemon
2 tablespoon baby capers (the best are the ones in salt), fried
2 handfuls fresh Basil, roughly chopped
2 cups of sheep’s curd (or about two tablespoons for each serving)
Season to taste.
To make the stock, roughly chop the vegetables and place in a pot with bay leaves, salt, pepper, and water. Bring to the boil and then reduce heat, cover with a lid, and simmer gently for 30 minutes. Add the lemon juice at the end.
Remove the stock from the heat and pour about 2 cups of stock into smaller pan with a lid. Place the salmon in the stock, pressing down so it is mostly covered, and stand with the lid on for 8-10 until cooked but still a little pink in the centre of the fillet. Remove the salmon to a plate, and break the fillet apart into flakes when cool enough to handle.
If using the salmon skin as a garnish, season the skin with a little salt and place it in a hot frying pan, fatty side down. You will need to hold it flat with a spatula so it does not curl up. Turn after a minute or two; drain the skin on paper towel. Slice finely and set aside.
Drain the stock into a saucepan and place over a low heat; discard the vegetables.
To make the “risotto”, chop your garlic and leeks and prepare your celeraic. Heat the two oils over a low heat, add the leek, and gently sauté for 8-10 minutes, without browning, adding the garlic at about 6 minutes in. Increase the heat to medium and add the “rice”, stirring for another minute. Add the wine and cook, stirring until absorbed/ and or evaporated just as you would with regular risotto rice. Add a half cup of stock and let it evaporate, repeating this step twice, a little at a time, until the rice is tender to bite but not mushy; this will take approximately 4 or five minutes. You will probably need only one cup or ladle full total of the stock, and preferably the stock the salmon was poaching in. Gently fold through the flaked salmon, lemon zest and capers. Top with crispy salmon skin and fresh basil and sheep’s curd.