SPEAKING Italian

ON TRACK

per serving

fat 76g

carbs 11g

protein 52g

TINNED SALMON BAKE

SERVES 4

FOR THE CREPES

• 200g baby marrow, grated
• 3 jumbo eggs, beaten
• 1 tbsp psyllium-husk powder
• 1 tbsp coconut flour
• ⅔ cup milk
• Himalayan salt and black pepper
• 1 tbsp coconut oil

FOR THE FILLING

• 415g tin salmon, well drained and mashed
• 300g broccoli rice, dry fried
• 10g fresh dill, chopped
• 2 eggs, beaten
• Himalayan salt and black pepper

FOR THE SAUCE

• 1 cup double cream
• ½ cup vegetable stock
• 1 cup Cheddar cheese, grated

TO SERVE

• fresh parsley, to garnish

1. Preheat the oven to 170°C.

Place the baby marrow in a tea towel and squeeze out the excess moisture. Transfer it to a bowl, add the eggs, psyllium-husk powder, coconut flour