Free Cooking Well: Multiple Sclerosis by Marie-Annick Courtier Page B

cup olive oil
    2 tablespoons fresh basil, minced
    For the fish:
    Four 5-ounce salmon fillets
    2 teaspoons olive oil
    Salt and pepper to taste
    For the vegetables:
    12 ounces baby carrots
    1 large head broccoli florets (about 12 ounces)
    1 lemon, quartered
    Salt and pepper to taste
cooking instructions
    Preheat the broiler.
    For the Aioli:
All the ingredients must be at room temperature for the emulsion to take. In a food processor purée the garlic and salt to obtain a smooth paste. Pour in a drop of oil and mix until well incorporated. Continue the same way until most of the oil is incorporated. Please note: If you add the oil too quickly, the emulsion will not occur. Before adding the last drop of oil, blend in the basil and add a pinch of pepper.
    For the fish:
Place the salmon fillets on a greased baking pan. Brush olive oil over the fillets and sprinkle with pepper. Broil 3 to 4 minutes. Turn over, brush oil, sprinkle with pepper, and continue to broil for 3 to 4 minutes or until the flesh starts to flake. Transfer to a serving platter and sprinkle with salt to taste.
    For the vegetables:
Preheat a steamer. Add the carrots and cook for 4 minutes. Add the broccoli and continue to cook for 2 minutes. Transfer to a serving plate and season to taste. Serve the salmon and vegetables with the aioli.
    nutritional facts
    Per Serving: 608 Cal (69% from Fat, 20% from Protein, 11% from Carb); 32 g Protein; 48 g Tot Fat; 7 g Sat Fat; 31 g Mono Fat; 17 g Carb; 7 g Fiber; 5 g Sugar; 120 mg Calcium; 3 mg Iron; 734 mg Sodium; 78 mg Cholesterol

Cod Fish with Leek Fondue
    serves 4
ingredients
    Four 5-ounce cod fish fillets
    5 medium leeks (about 1 ½ pounds)
    1 tablespoon canola oil
    ¼ cup vegetable stock (low-fat and low-sodium)
    1 tablespoon Dijon mustard
    2 tablespoons crème fraiche
    2 tablespoons lemon juice
    2 tablespoons fresh chives, minced
    Salt and pepper to taste
    For the vegetables:
    3 medium potatoes, peeled and quartered (about 1 pound)
    3 large yellow squash, sliced in 1 inch pieces (about 1 pound)
    Salt and pepper to taste
cooking instructions
    Cut and discard the green part of the leeks. Cut the white part in half and julienne. Wash well to remove any dirt and pat dry. Heat the oil in a large sauté pan over high heat. Add the leeks and sauté for 2 minutes. Add the stock and spread the leeks on the bottom of the pan. Place the fish on top and sprinkle with pepper. Cover and cook for 20 minutes over low heat. Meanwhile preheat the steamer. Add the potatoes and cook for 15 minutes. Add the squash and continue to cook for 5 minutes.
    Remove the fish and set aside in a serving platter. Cover with aluminum foil to keep warm. Add the lemon juice, mustard, crème fraiche, and chives to the leeks. Mix well, adjust seasonings, and reduce for 2 minutes. Pour the sauce over the fish and serve immediately with the vegetables.
    nutritional facts
    Per Serving: 397 Cal (12% from Fat, 36% from Protein, 51% from Carb); 36 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 52 g Carb; 10 g Fiber; 6 g Sugar; 115 mg Calcium; 4 mg Iron; 148 mg Sodium; 61 mg Cholesterol

Red Snapper en Papilotte
    serves 4
ingredients
    4 teaspoons olive oil
    Four 5-ounce red snapper fillets
    2 shallots, sliced
    2 teaspoons lemon zest
    4 tablespoons lemon juice
    2 garlic cloves, minced
    4 teaspoons parsley, minced
    4 teaspoons capers
    2 cups broccoli
    2 cups yellow squash
    Salt and pepper to taste
cooking instructions
    Preheat the oven to 400° F. Prepare four aluminum foil packets. Place each red snapper fillet in the middle and season lightly. Equally divide and add the lemon zest, garlic, parsley, and capers. Drizzle with 1 teaspoon olive oil and 1 tablespoon lemon juice per portion. Fold the foils and place on a cookie sheet. Bake for 10 to 15 minutes or until the fish starts to flake.
    Meanwhile preheat a steamer. Add the broccoli, yellow squash, and steam for 2 to 3 minutes, or until desired doneness. Serve immediately with the papilottes
    nutritional