Nourish offers healthier takes on heavier dishes

Lighter. Healthier. Eating. Three words any foodie will love!

Open for only four weeks, Indy’s new restaurant, Nourish, will appeal to your senses and make you feel good after finishing a meal! Executive Chef Eli Laidlaw stopped by our kitchen this morning to roll out the restaurant’s new, fresh menu!

Here are the recipes!• Coconut Freekeh Lettuce wraps:

4oz freekeh cooked in coconut milk

1 knob ginger, sliced in half

1 oz pickled veg mix- jalapeno, carrot, radish, cabbage

4 slices watermelon radish

4 pieces bib lettuce

4 thin slices fresno chili

½oz mix of torn basil and cilantro leaves

1/4oz scallions, cut thinly on long bias

2 oz thai Vinaigrette

Thai vinaigrette:

2 jalapeno seeded

1 serrano

2 cloves garlic

2 limes zested and juiced

½ bunch cilantro

½ bunch of basil

4 oz rice wine vinegar

1 stalk lemongrass, bruised

1 tablespoon sesame oil

For the vinaigrette-

Combine all ingredients except sesame oil in blender, puree well and pass through chinois(fine mesh strainer) stir in sesame oil.

For Lettuce Wraps-

Cook Freekeh completely in coconut milk and knob of ginger, season with salt if needed.

Place 4 pieces of bib lettuce on a long plate, inside those place the watermelon radish slices. Next comes the warm freekeh, place 1 oz in each wrap and top with the pickled veg mixture, and the cilantro basil mixture. After wraps are assembled, add ½ oz of thai vin to each wrap and finish with the scallions and fresno chili. Serve with a few limes for the extra acidity!Walleye with roasted leeks, shallots, kale and mascarpone-

6oz filet of walleye

3 oz nage

3 sliced heirloom cherry tomato

2 oz toasted cooked farro

½ oz mascarpone

½ oz leeks

½ oz shallot

5 slices garlic

½ oz lacinato kale

Olive oil Nage-

2 heads fennel, sliced

½ head celery, chopped

1 onion, sliced, 3 cloves garlic, crushed

Sprig thyme/rosemary

Zest of 1 lemon

25oz olive oil

1 bottle white wine

For Nage-

Sweat fennel, onion, garlic and celery in olive oil with lemon zest and herbs very lightly, try not to get any color on them. When slightly cooked down, cover with water and reduce by 90% then add the white wine and reduce by half. Once reduced, strain through chinois(fine mesh strainer) and either put in blender or in container large enough to use a hand blender. Start the blender of your choice so the liquid forms a slight whirlpool and slowly stream in the olive oil until the mixture emulsifies and turns a pale green and is slightly thick.For the walleye-

Start with a very hot pan, season the walleye on both sides with salt and pepper. Add a little bit of oil to your pan and sear the fish skin side down, it will curl so don’t be afraid to apply a little bit of pressure to the fish to keep it flat and crisp the skin. After about 1 minute of searing in the pan, put a small amount of olive oil on the fish and put in oven, cook for about 3 minutes and flip just to finish the fish. For the set with farro, get a pan over medium heat, ass a little bit of oil and toss in your leeks, and shallots, season with salt and pepper lightly, cook until slightly browned and then add your garlic. Toast gently and add the cooked farro. Turn of the heat, add 1oz of the nage and the mascarpone, mix around to combine. Add a touch of champagne vinegar and the kale just until wilted. Place mixture in center of plate, place fish on top, in pan that fish was cooked in add 2 oz nage and the cherry tomato, heat just enough to warm the tomatoes, and lightly drape over fish.

To learn more about Nourish, visit www.thenourishindy.com or follow them on Twitter @Nourish_Indy and on Facebook at www.facebook.com/Nourish.