Trio of Barbecue Fish with a Summer Flower Salad

Trio of Barbecue Fish with a Summer Flower Salad Ingredients

FISH	Toasted sesame seeds
1 lb Tuna	Hoi sin sauce
8 Scallops in their shells	Oyster sauce
1 lb Sardines	Olive oil
MARINADE TUNA	1 Lemon
Olive oil	SALAD
1 Lemon	Half head lollo rosso
Thyme	Half head radicchio
MARINADE SCALLOPS	Half head frizze lettuce
Roasted garlic oil	Half head oak leaf
White wine vinegar	1 sm Mixture of flowers -
French mustard	; petals
Marinade: sardines

Instructions for Trio of Barbecue Fish with a Summer Flower Salad

To prepare the scallops, prise the shells open by cutting along with a knife. Remove the scallop meat from both shells and wash it in a bowl. Put to one side. Remove the skin from the tuna, pull out any excess bones and trim into a steak. Scale the sardines by taking them by the tail and scraping the scales with the back of a knife from tail to head. Gut them if necessary, then score the fish on both sides with a knife (if not scored enough the fish will bend; if too much it will fall apart). Scallop marinade: Mix the mustard, white wine vinegar and roasted garlic oil in a small bowl and whisk with a fork. Season to taste then place scallops in the marinade and leave to rest. Tuna marinade: Mix the olive oil, lemon juice (squeeze the lemon by hand) and thyme into a bowl and mix with a fork, adding seasoning to taste. Place the tuna in the marinade. Sardine marinade: Mix all ingredients together (squeeze the lemon by hand) and put the sardines in the marinade. To make the salad, pick and wash lettuce leaves from your selection. Dry them by shaking in a cloth, then mix together with the flowers (or fresh herbs if flowers are not available). Place the fish on the barbecue to cook. Cook the tuna on the edge of the barbecue where the heat is less intense. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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