Cooking Well: Multiple Sclerosis (12 page)

serves 4

Preheat the oven to 400 degrees F. For the fish: Julienne the orange zests and blanch them in boiling water for 2 minutes. Remove and set aside for later use. Remove the white outer part from the oranges. Slice the oranges (into approximately ⅜-inch slices).

Grease the bottom of a baking pan. Add the salmon and season to taste. Cover the fillets with a pinch of crushed coriander seeds, half of the zests, shallots, and the oranges slices. Warm up ¼ cup orange juice with the remaining coriander seeds. Pour in the fish pan, cover with aluminum foil, and bake for 20 minutes, or until the flesh start to flake. Transfer the fish and accompaniment to a serving platter. Cover with aluminum foil to keep warm. Place the cooking liquid in a saucepan. Add the remaining zests, orange juice, and honey. Bring to a boil and reduce to ¾ cup. Thicken with a little cornstarch mixed with water. Strain and return to the pan. Add parsley and season to taste. Pour the sauce over the fish.
For the
vegetables:
Preheat a steamer. Add the asparagus and cook for 2 to 3 minutes or until desired doneness. Transfer the asparagus to a serving plate, sprinkle with a little orange juice, and season to taste. Serve the salmon with the asparagus.

serves 4

Preheat the oven to 400 degrees F.

For the fish:
Prepare a large aluminum foil. Place the salmon in the middle. Sprinkle over a little salt, some pepper, and the herbs de Provence. Top with the onion, carrot, and a few fennel slices (see vegetables). Fold the aluminum foil a bit; add the stock, and fennel seeds. Close and place on a baking dish. Bake for 25 to 30 minutes, or until the salmon flesh starts to flake.

For the vegetables:
Heat the oil in a nonstick pan over high heat. Add the onion and sauté until translucent. Add the fennel slices, garlic, and sauté for 2 minutes. Pour in the vegetable stock, cover, and cook for 15 to 20 minutes over low heat. Add the cayenne pepper and season to taste.

Place the salmon in a serving platter with its vegetables and juices, and serve immediately with the fennel.

serves 4

Preheat the broiler.

For the Aioli:
All the ingredients must be at room temperature for the emulsion to take. In a food processor purée the garlic and salt to obtain a smooth paste. Pour in a drop of oil and mix until well incorporated. Continue the same way until most of the oil is incorporated. Please note: If you add the oil too quickly, the emulsion will not occur. Before adding the last drop of oil, blend in the basil and add a pinch of pepper.

For the fish:
Place the salmon fillets on a greased baking pan. Brush olive oil over the fillets and sprinkle with pepper. Broil 3 to 4 minutes. Turn over, brush oil, sprinkle with pepper, and continue to broil for 3 to 4 minutes or until the flesh starts to flake. Transfer to a serving platter and sprinkle with salt to taste.

For the vegetables:
Preheat a steamer. Add the carrots and cook for 4 minutes. Add the broccoli and continue to cook for 2 minutes. Transfer to a serving plate and season to taste. Serve the salmon and vegetables with the aioli.

serves 4

Cut and discard the green part of the leeks. Cut the white part in half and julienne. Wash well to remove any dirt and pat dry. Heat the oil in a large sauté pan over high heat. Add the leeks and sauté for 2 minutes. Add the stock and spread the leeks on the bottom of the pan. Place the fish on top and sprinkle with pepper. Cover and cook for 20 minutes over low heat. Meanwhile preheat the steamer. Add the potatoes and cook for 15 minutes. Add the squash and continue to cook for 5 minutes.

Remove the fish and set aside in a serving platter. Cover with aluminum foil to keep warm. Add the lemon juice, mustard, crème fraiche, and chives to the leeks. Mix well, adjust seasonings, and reduce for 2 minutes. Pour the sauce over the fish and serve immediately with the vegetables.

serves 4

Preheat the oven to 400° F. Prepare four aluminum foil packets. Place each red snapper fillet in the middle and season lightly. Equally divide and add the lemon zest, garlic, parsley, and capers. Drizzle with 1 teaspoon olive oil and 1 tablespoon lemon juice per portion. Fold the foils and place on a cookie sheet. Bake for 10 to 15 minutes or until the fish starts to flake.

Meanwhile preheat a steamer. Add the broccoli, yellow squash, and steam for 2 to 3 minutes, or until desired doneness. Serve immediately with the papilottes

serves 4

Make a small X incision on the top and bottom of the tomatoes. Blanch the tomatoes for 20 seconds. Remove and place in ice-cold water to stop the cooking process. Peel, seed, and slice the tomatoes.

Cook the wild rice according to package instructions. Heat the oil in a large pan over high heat. Add the halibut and brown. Turn over and cook for 2 minutes. Remove the fish and set aside on a plate. Deglaze the pan with a little water and swirl around to dissolve cooked particles on the bottom or side of the pan. Add the onion and cook for 2 minutes. Add the garlic, tomatoes, bell peppers, herbs de Provence, and sauté for 2 minutes. Slide in the fish fillets, cover, and cook for 15 to 20 minutes over low heat. Remove the fillets and set aside in a platter. Cover with aluminum foil to keep warm. Mix the basil with the vegetables and season to taste. Pour over the fish and serve immediately with the wild rice.

serves 4

Preheat the broiler. For the fish: Place the red bell peppers on a baking sheet and char on all sides. If you have a gas stovetop, you may char the bell peppers over the flames. Once blackened on all sides, place in a paper bag and seal. Let stand for 10 minutes. Peel and seed the bell peppers. Remove ribs and quarter. Purée in a blender with the shallots, garlic, 1 tablespoon olive oil, basil, and lemon juice. Thin out with a little water and season to taste.

Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Add the fillets and brown. Turn over and continue to cook for 2 minutes. Add a little coulis, cover, reduce heat, and continue to cook until the flesh starts to flake. Transfer the fillets to a serving platter. Cover with aluminum foil to keep warm. Add the remaining coulis and bring to a boil over medium heat. Adjust seasonings and pour over the fillets.

For the vegetables:
Brush the eggplant slices with olive oil, season to taste, and brown under the broiler on both sides. Time will vary depending on the thickness, make sure to keep a close eye on the eggplant. Remove and place on a serving platter. Serve the fillets with the eggplant slices.