Impress with super fat in the kitchen

Why not replace some of the fat with fish oil for your next gala dinner? Nah, we`re not kidding! Here are the recipes of four tempting dishes, without the taste of cod liver oil!

Using cod liver oil in cooking is an ingenious way to make your diet a little healthier. Odd Ivar Solvold, who is a chef, explains how you can sneak some beneficent fish oil into your dinner:

– It is best to combine cod liver oil in dishes with acid, in anything from fresh tomato sauce to vinaigrette. Avoid cream products, it enhances the flavor of the oil.

One can reduce the use of cooking oil by mixing it with some fish oil. Solvold recommends to  combine it with a canola oil of good quality.

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Odd Ivar Solvold, chef

– But my first choice is to add cod liver oil instead, says the chef.

His favorite is to use cod liver oil in vinaigrette with onions involved. Onions softens the oil flavor, and integrates it better.

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Solvold’s capricious potatoes

– Perfect garnish for the barbecue!

Ingredients:shutterstock_244893124

  • New potatoes
  • Butter
  • Shallots
  • Parsley
  • Möllers Cod Liver Oil

 

How to:

  1. Boil the potatoes
  2. Melt the butter and add the chopped shallots and parsley along with a little Möller’s Cod Liver Oil
  3. Turn it in the warm potatoes

 

Honey and lime marinated trout with coriander and mint pesto

Ingredients:

  • 1,9 kg trout filletsshutterstock_346751612
  • Oil or butter for frying
  • Greek yoghurt

For the marinade:

  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp grated ginger
  • ½ tsp sea salt
  • ½ tsb black pepper

For the pesto:

  • 5 dl fresh coriander
  • 1 dl mint leaves
  • 0,5 dl toasted and sliced almonds
  • 2 tsp grated ginger
  • 1 tsp lime juice
  • ½ chopped jalapeño or chili without seeds
  • 1 tsp honey
  • ¾ tsp minced garlic
  • ¾ tsp sea salt
  • 4 tsp Möller’s Cod Liver Oil with lemon flavor
  • 0,5 dl extra virgin olive oil

 

How to:

  1. Make the marinade by adding all ingredients in a large plastic bag, preferably one that is possible to seal.
  2. Rinse the fish under cold running water. Press off the water with paper towels and place the fish in the plastic bag.
  3. Close the bag and massage it well to distribute the ingredients. Let it marinate in the refrigerator for ½ – 2 hours.
  4. Mix all the ingredients for the pesto, except oil and olive oil, in a food processor. Process until everything is finely chopped.
  5. Add oil and cod liver oil in a thin stream while the food processor runs, to give the pesto a thick and creamy consistency. Let it rest 30 minutes in room temperature.
  6. Place the trout fillets in a well-greased baking dish and pour the marinade over. Bake in the midst of the oven at 200 ° C, for 15 to 20 minutes.
  7. Serve with coriander and mint pesto, and preferably a spoon of greek yoghurt.

 

Tip! Grill the fish rather than bake it in the oven!

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Super fast and super healthy guacamole

Ingredients:

  • 4 dl sliced avocadosshutterstock_256536637
  • 1 dl sliced cherry tomatoes
  • 0,7 dl chopped red onion
  • 0,5 dl chopped fresh coriander
  • 2 tbsp lime juice
  • 2 tsp Möller’s Cod Liver Oil with lemon flavor
  • Salt and pepper

 

How to:

  1. Place all ingredients in a medium bowl and stir everything together.
  2. Season with salt and pepper. Serve.

 

Noodles with honey-, ginger- and peanut sauce

Ingredients:

  • 200 g of noodlesshutterstock_109987664
  • 5 dl broccoli in small florets
  • 1 samll red bell pepper in thin slices
  • 1 dl onions in thin slices
  • 1 dl chopped peanuts
  • 0,5 dl chopped coriander
  • 0,8 dl soya sauce
  • 2 tbsp sesame oil
  • 4 tsp Möller’s Cod Liver Oil with lemon flavor
  • 2 tbsp peanut butter
  • 1 tbsp grated ginger
  • 1 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 chopped garlic cloves
  • 1-2 tsp pepper flakes (red pepper flakes)

 

How to:

  1. Cook noodles, following the directions on the package. Drain and pour them in a large bowl.
  2. Add broccoli, bell pepper, green onions, half of the peanuts, and half of the coriander.
  3. Whisk together the soy sauce, sesame oil, cod liver oil, peanut butter, ginger, vinegar, honey, garlic and paprika.
  4. Pour the mixture over the noodles, and use the remaining peanut and coriander leaves as garnish. Serve warm or cold.

 



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