Source: diabete.net

Presentation

A nutritious recipe, consisting of a second course prepared with snapper, salt, egg, extra virgin olive oil, parsley, pepper

Ingredients
Serves 2

• 2 snapper fillets, 130 g each (about 4.6 oz each)
• Salt, to taste

For the sauce:

• Extra-virgin olive oil, to taste
• Parsley, to taste
• Black pepper, to taste
• 1 hard-boiled egg, mashed with a fork

Method

Clean the snapper slices well

Wash them and cook them in cold water seasoned with 10 g of salt

Let them cool in the cooking liquid.

Drain them, dry them, put them on a plate

Serve them with the egg sauce, pureed separately.

Allergens

Snapper: fish products included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Snapper: provides zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Nausea and vomiting

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and lesions of the oral cavity)