If you’re anything like me, you’ve let some healthy nutrition and lifestyle decisions slip during this pandemic. (Hello, I’m the author of a Scandinavian BAKING book!!). I suspect you’re also eager to prioritize healthy habits again. I have good news for you:
I created this book with hopes that it will inspire many of you that prioritizing a healthy lifestyle can be totally delicious and satisfying.
While the cookbook is outside of my niche as a Scandinavian food writer, it very much reflects the way I like to eat about 80 percent of the time–the way my body feels its best. And of course there’s plenty of Scandinavian influence in the book, with recipes like Scandi Fish Cakes with Remoulade, a White Wine-Poached Cod with Creamy Dill Sauce, and more. Today I’m sharing with you a recipe from the book: Simply Poached Prawns with My Son’s Herb Sauce.
Here’s what people are saying about the book:
I’ve been a fan of Daytona Strong’s thoughtfully crafted recipes for years. The Pescatarian Cookbook for Beginners is full of inspiration and approachable recipes to make the transition to a fish-based lifestyle full of health and flavor.
If you are looking to add more seafood to your diet, just glance at Chapter 7 on Seafood Entrees. Ivar, our founder, would have been drooling reading these recipes. After reading this book, you’ll want to rush to the Pike Market and pick up fresh chinook salmon or Dungeness crab or PennCove mussels and start cooking tonight.
This book takes away all the mystery that surrounds seafood. As someone who grew up close to the sea, I love how this book explains, shows and helps you create the most delicious food. It’s easy, fresh, and oh so doable, even for a beginner.
The following story and recipe are excerpted from the book.
When my husband and I cook, we often ask the kids if they’d like to gather herbs from the garden. The response is always enthusiastic. One day, my son, then six years old, asked if he could make a sauce. Gathering parsley, mint, and chives, he pulled out the food processor and got to work. The almonds were his idea, too, and he was so proud when I told him he had created a modified pesto. In this recipe, I pair his signature sauce with prawns for an ideal summertime lunch or dinner.
Simply Poached Prawns with My Son’s Herb Sauce
Daytona Strong, originally published in my book “The Pescatarian Cookbook for Beginners”
Bring a large pot of generously salted water to a boil over high heat. Add the prawns. Adjust the heat to maintain a simmer and cook for about 3 minutes depending on their size, until the shrimp turn opaque and pink.
Meanwhile, in a food processor, combine the oil, salt, parsley, almonds, mint, and chives. Whirl until the nuts are pulverized and the ingredients have combined into a thick green sauce. Transfer to a small bowl.
To serve, mound the prawns on a platter alongside the bowl of sauce.
My son’s herb sauce is great with so many thing. Make a double batch and use it to dress up a nest of pasta or spoon on top of a simply roasted fillet of fish in the coming days.
Keyword 30 minutes or less, dairy-free, gluten-free