Recipe courtesy of the Sofitel Hotel

Harnessing the anti-oxidant powers of fish and creamy avocado, this dish pairs steamed Pollack fish with artichoke hearts and Dijon mustard. The plate is finished with a light lemony avocado puree.

(129 Calories per Serving)
Time of preparation: 30 min.

Makes 4 servings

Ingredients

For the Fish:

• 5 ounces of pollack fish (or other white fish)
• 5 ounces of artichoke heart
• 1 hard-boiled egg
• 1 teaspoon of dijon mustard
• 5 ounces of fat free white cheese
• Salt and pepper

For the Diet Mayonnaise:

• 1 hard boiled egg
• 1 teaspoon of Dijon mustard
• 5 ounces of fat free white cheese

For the Avocado Cream:

• 4 ounces of avocado
• 1 ounce of fat free white cheese
• 1 tablespoon of lemon juice
• Salt and pepper

Directions

1. Season pollack fish with salt and pepper. Steam until fish is moist and flaky. Set aside.

2. Cut the artichoke hearts into small pieces. Set aside.

3. Combine the hard-boiled egg, Dijon mustard, white cheese and salt and pepper. Mix to combine.

4. In a small bowl, flake the cooked fish and add to cut artichoke hearts. Combine with Dijon mustard mixture, and adjust seasoning if necessary.

5. To set, place mixture in small circular ramekin and chill in refrigerator.

6. Prepare diet mayonnaise: in food processor, blend ingredients together until creamy. Incorporate white cheese with whisk and season with salt and pepper to taste.

7. To make the avocado cream, mix the avocado with the remaining white cheese, lemon juice and the diet mayonnaise: mix the hard-boiled egg with the Dijon mustard mixture.

8. To serve, unmold the chilled fish from the ramekins. Gently place the avocado mixture on top and garnish with fresh herbs as available.