Bulletproof: The Cookbook by Dave Asprey

Author:Dave Asprey
Language: eng
Format: epub
Publisher: Rodale
Published: 2015-08-01T16:00:00+00:00

HAKE AND SALMON CAKES

SERVES 2 (2 CAKES PER PERSON)

These are ridiculously delicious. The sweetness of the rice flour makes the creamy fish flavor explode. Plus, any leftovers make a great lunch option. You can reheat these cakes, covered, in a 320°F oven for 6 to 8 minutes. Serve with some arugula, avocado slices, Brain Octane oil, and a drizzle of lemon juice or the Carrot and Cabbage Slaw.

1 large pastured egg

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

Sea salt

2 tablespoons olive oil

1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil)

½ pound skinless wild sockeye salmon, cut into ¼-inch cubes

½ pound skinless hake, cut into ¼-inch cubes

¼ cup finely chopped fresh flat-leaf parsley

¼ cup sweet rice flour

2 teaspoons ghee

Line a plate with parchment paper and set aside.

In a food processor, pulse together the egg, lemon juice, mustard, and a pinch of sea salt. As it pulses, drizzle the oils slowly into the food processor to combine. Add half of the salmon and hake and pulse to a coarse paste. Fold in the remaining fish and parsley, then fold in the sweet rice flour. With wet hands, to prevent sticking, divide the mixture into 4 patties 3 inches wide and ¾ inch thick. Place the cakes on the plate and refrigerate until chilled and firm, about 1 hour.

Preheat the oven to 320°F.

In a large ovenproof skillet, melt the ghee over medium heat. Add the fish cakes to the pan and cook, turning once, until firm on the outside, about 8 minutes. Transfer the pan to the oven and bake until the cakes are hot, about 10 minutes.

HAKE OR COD IN PARCHMENT WITH SALSA VERDE

SERVES 2

Both hake and cod work well here, but you can use this salsa verde on the Bulletproof fish of your choice. Unlike other salsa verdes, which tend to include tomatillos, this version includes nothing from the nightshade family.

2 hake or cod fillets (½ pound each)

Sea salt

1 tablespoon grass-fed unsalted butter, cut into small pieces

2 lemon slices (¼ inch thick)

1 fennel bulb (10 ounces), trimmed, cored, and thinly sliced

Salsa Verde

Preheat the oven to 320°F. Line a baking dish with parchment paper. Place the fillets on the parchment paper, season with salt, and dot with the butter. Place a lemon slice on each fillet. Wrap the parchment around the fillets, folding seams, and tucking in the sides so no steam escapes. Bake until the fish is just cooked through, 20 to 25 minutes, depending on thickness.

Toss the fennel with 2 tablespoons of the salsa verde. Serve the fennel and remaining salsa with the fillets.

WILD COD, TAPENADE, AND BUTTER-POACHED ASPARAGUS

SERVES 2

Tapenade is one of those things that you might imagine is a luxury, but on a high fat diet, it’s its own food group. It’s not expensive and easy enough to make. The combo of ghee, oil, and olives in the tapenade complements the fish and makes me feel like I’m eating pizza.

¼ cup ghee or grass-fed unsalted butter

1 bunch asparagus, trimmed and peeled

Sea salt

1 teaspoon grated lemon zest

2

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