>>>
>>> WE
>>> WE ARE TALKING KETO. KETO LIKE YOU WERE EXPLAINING
TO US, THIS IS FISH AND ALEX
LOVES FISH.
LOVES FISH. THIS IS FOR YOU.
>>I WANT TO START WITH WHAT IS
ON THE BOTTOM OF THE PLATE.
IT IS EASY TO STICK SAUCE ON
TOP OF EVERYTHING AT THE END,
BUT IT NEGATES THE POINT.
THIS IS A CRISPY FISH IT IS A
SEABASS, IT IS MUCH, MUCH LOWER
IN FAT AND CALORIES THAN A
PIECE OF SALMON AND IT IS A BIT
HEALTHIER.
HEALTHIER. SKIN ON IS KIND OF THE WAY TO
GO, NOT ONLY IS IT PROTECTING
THE BEAUTIFUL FLESH OF THE FISH
WHILE YOU COOK IT BUT IT ADDS
ADDITIONAL NUTRITION IN THE
SKIN ITSELF.
SKIN ITSELF. THE SAUCE ON THE BOTTOM IS
ACTUALLY A BLACKBERRY DEMI-. I
MADE IT WITH VEGETABLES.
NORMALLY ADAMI IS MADE WITH
BEEF OR VEAL STOCK, YOU CAN
TELL IT IS PRETTY THICK.
WE JUST USE A LITTLE BIT OF
FRUIT PECTIN TO THICKEN IT AND
IT HAS 10 DIFFERENT VEGETABLES
THAT WE COOKED FOR A LONG
PERIOD OF TIME.
YOU CAN MAKE IT AND FREEZE IT
AND IT IS GOOD FOR A LONG TIME.
THE ASPARAGUS, IT IS A GREAT
FORM OF NUTRITION.
I LIKE TO GRILL IT, OLIVE OIL
AND SALT AND PEPPER.
I USED AVOCADO OIL ON THE
OUTSIDE OF THE ASPARAGUS.
IT HAS A LOWER SMOKING POINT
BUT WHEN YOU ARE ON KETO YOU
WANT HEALTHIER FATS.
>>LIKE --
>>LIKE --
>>LIKE -- >>YOU WANT MODERATE PROTEIN AND
HIGH-FAT.
HIGH-FAT.
HIGH-FAT. ON TOP WE HAVE A P SPROUT
SALAD.
SALAD.
SALAD. PEA SPROUTS, BEANS ARE NOT
WELCOME IN THEY KETO DIET, THE
STEMS AND LEAVES ARE HIGHLY
NUTRITIOUS.
NUTRITIOUS. THE BEANS ARE HARDER FOR YOUR
BODY TO BREAK DOWN, THE
NUTRITIONAL VALUE BEHIND THE
STEMS AND THE LEAVES IS
ESSENTIALLY WHAT THAT IS AND IT
ADDS VALUE TO IT.
>>FROM A COOKING STANDPOINT
THIS LOOKS AMAZING.
HOW DO YOU GET THAT CRISPY SKIN
AND TENDER FISH UNDERNEATH?
>>I SAID EARLIER WE USE BEEF
WHEN WE COOKED THIS DOWN.
IN THE PAN YOU WILL USE BUTTER
OR OLIVE OIL YOU LET IT MELT.
>>WHAT YOU FIND IT?
>> I MAKE IT.
>>> YOU CAN ABSOLUTELY BUY IT.
WHOLE FOODS HAS FOUR DIFFERENT
VARIETIES OF BEEF TALLOW.
YOU RENDER THE FAT DOWN UNTIL
IT IS CONCENTRATED.
ALL WE DO IS PLACE THE FISH
SKIN SIDE DOWN IN THE PAN ONCE
IT IS VERY, VERY HOT AND YOU
JUST LET IT BE.
THAT IS THE PROBLEM WITH FISH,
CRISPY SKIN MEANS I LET IT BE
FOR A WHILE.
THE ONLY THING I DID TO THIS
WAS TURN IT OVER ONCE, THAT'S
IT.
IT.
IT. WHILE
IT. WHILE IT WAS IN THE PAN I LET
IT SIT THERE AND CRISP UP AND
THEN I TURNED IT OVER.
I JUST TURNED IT OVER AND LET
IT FINISH OFF THE STOVE ON THE
PAN.
PAN.
PAN. >>THIS IS THE REGULAR SKIN OF
ITSELF.
ITSELF.
ITSELF. THE COLORATION IS BEAUTIFUL.
IT IS AN ELEGANT PIECE OF FISH.
>>SOME OF THEM ARE NOT THAT
PRETTY.
PRETTY.
PRETTY. >>YOU WILL HAVE TO SEARCH FOR
IT.
IT.
IT. IT
IT. IT IS
IT. IT IS NOT AS COMMON BUT YOU CAN
USUALLY FIND IT AT WHOLE FOODS,
I HAVE SEEN IT AT SPROUTS TO.
>>WHAT IS A FAVORITE PROFILE
SUBSTITUTE?
SUBSTITUTE? >>ANY STYLE OF JAPANESE,
SEABASS.
SEABASS.
SEABASS. A NICE LIGHT WHITE FISH.
I WOULD NOT RECOMMEND ANYTHING
THAT HAS A HIGHER FAT CONTENT
BECAUSE YOU ARE TRYING TO
CONSOLIDATE THE FLAVORS TO SOME
OF THE BEEF BEING INCORPORATED
INTO THE DISH.
>>OKAY.
>>OKAY.
>>OKAY. THANK YOU CHEF HEATHER.
WE APPRECIATE IT.
WE WILL