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The Marker Nutri-box

This recipe serves four people.

Ingredients

Soup

  • 500mls chicken stock
  • 2 carrots diced
  • 1 onion diced
  • 2 sticks celery diced
  • 1 leek diced
  • 1 fennel
  • 1 clove garlic
  • Chopped parsley

Raw juice

  • 1 beetroot
  • 2 sticks celery
  • 3 apples
  • I knob ginger
  • 4 carrots

Salad

  • 200g rocket
  • 1 pomegranate
  • I lime
  • 2 shallots finely sliced
  • 1 orange cut into segments
  • 50g toasted pumpkin seeds

Protein

  • 2 150 g supreme of salmon
  • 100g cous cous
  • 1 lemon
  • 1 bunch chives finely chopped
  • 8 cherry tomatoes
  • Olive oil
  • Salt and pepper 

Method

  • To make the soup - sauté the vegetables in a little olive oil with no colour, for 5–8 minutes, add the chicken stock and cook for another 15 minutes until the vegetables are tender, season with salt and pepper to taste and add chopped parsley before you serve to a little freshness to the soup.
  • To make the salad - wash the leaves and spin in a lettuce dryer, cut the pomegranate in half and remove the seeds by placing over a bowl and hitting the back of the fruit with a wooden spoon. Mix the pomegranate, orange segment, seeds, rocket, juice from lime and olive oil and season.
  • For the protein part of the dish - we are going to steam the salmon under a steamer for 6-8 minutes until cooked. 
  • To make the cous cous - place the 100g cous cous in a bowl, cover with boiling water and aloe to stand for 4-5 minutes. Fluff the cous cous with a fork. Add the chopped cherry tomatoes, lemon juice, chives and olive oil, season with salt and pepper

Chef's Tips

  • This dish was designed for people who were watching the amount of calories they are eating. It is a balanced meal which I also serve a 70% chocolate truffle as a treat.    
  • Steaming fish is a healthier way of cooking a also gives you a softer texture.
  • You can use whatever vegetables that are in season for your juicer. I like to serve the juice on lots of ice.
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie