THE PRIMAL GOURMET with Paul Gusé and Nicole Gliddon
Need some dinner inspiration? First, don’t throw out those squash seeds. This quick cured black cod pairs perfectly with a sweet acorn squash pureé, the bright flavors of a tarragon apple and pear salad, quick pickled chanterelles, and finished with toasted squash seeds.
CURED BLACK COD WITH TOASTED ACORN SQUASH SEEDS
CURED BLACK COD
Sea salt
Coconut sugar
Cure the fish in about a ¼ cup sea salt and 1 tbsp coconut sugar for at least an hour or up to 24 hrs. Wash off salt and sugar with cold water and soak in cold water or ice water for a few minutes. Dry fish and let rest. Make sure to let fish come to room temperature before pan searing. Score skin about a ¼ inch 2-3 times (depending on size of fillet). Heat a non-stick skillet or a heavy pan to medium-high heat. Place enough oil to coat the bottom of the pan and then place the fish skin side down to crisp for just three minutes. Turn heat down and gently flip fish over to cook through another 3 minutes or until done.
TARRAGON APPLE AND PEAR SALAD
Sweet apple such as Gala
Bosc pear
1 tbsp fresh tarragon leaves
White balsamic vinegar or pear balsamic
Extra virgin olive oil
Lime juice
Slice half the pear and half the apple into match-sticks and place in a dish with a lid with the tarragon and about a tbsp of vinegar and olive oil and a splash of lime juice. Let sit in the refrigerator for about an hour.
QUICK PICKLED CHANTERELLES
½ to 1 pound fresh chanterelles
1 ½ cups white vinegar
1 1/2 cups water
¼ cup coconut sugar
1 tsp thyme
1 tsp oregano
2 bay leaves
1 tbsp white/light fruit balsamic vinegar such as pear
Clean the mushrooms and cut in half and dry sauté over medium heat until the mushrooms have released their water and set aside in the dish for the pickling and add the white balsamic. Heat the vinegar, water, and sugar until the sugar is dissolved and just begins to steam. Pour the liquid over the mushrooms and add the dry herbs and refrigerate until cool.
ACORN SQUASH PUREE
Extra virgin olive oil
Garlic ghee or garlic butter
Cut and clean the squash and reserve the seeds. Cut the squash into wedges and coat with olive oil in a roasting pan and roast in the oven at 375 degrees for about an hour, turning wedges over about halfway through cooking. Finish the squash in a non stick skillet over medium with garlic ghee until browned.
TOASTED SQUASH SEEDS
Fine ground salt
Dry toast the seeds with a little salt until browned. Allow the seeds to cool and then put into a food processor or a magic bullet and process into a powder. Use a mesh sieve to help discard the shell pieces that are too large.
For additional Paleo-friendly recipes and tips, visit The Primal Gourmet.
