Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a second course prepared with turbot, garlic, parsley, artichokes, extra virgin olive oil

Ingredients

For 2 people

1 turbot (approx. 1-1.5 kg)

2 cloves of garlic

Parsley to taste

12 slices of artichokes already cleaned (also frozen)

Extra virgin olive oil

Method

Prepare the artichokes according to the cooking technique recommended for hemodialysis patients: let them soak for 3-4 hours and drain them very well.

After the time has elapsed (or in any case when thawed if you have used frozen ones), cut the artichokes in half and brown them with oil.

Add a little white wine and let it simmer for 5 minutes over medium heat.

In a hot skillet or grill, add the olive oil and cook the turbot fillets on both sides for 4 minutes (starting with the skin side).

While cooking, chop the garlic and parsley.

When you have cooked the fish on both sides, add the garlic and chopped parsley on the skinless side.

Serve the fish together with the artichokes.

Allergens

Garlic: very rare cases of garlic reactivity reported

Artichoke: possible individual intolerance

Extra virgin olive oil: unusual allergy; intolerance not described

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

Turbot: fish is 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:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Artichoke: The cynarin of the artichoke promotes the purifying and detoxifying activity of the liver and also stimulates diuresis and fat deposition and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system, and the functioning of the liver. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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

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

Turbot: fish that 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.

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Nausea and vomiting
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)