Mix Grill of Atlantic Fish with a Herb Salad

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Mix Grill of Atlantic Fish with a Herb Salad Ingredients

4 King scallops	4 tb Double cream
4 sm Baby seabass fillets	Keta caviar to garnish
4 sm Red mullet fillets	Sea salt flakes and cayenne
4 60 g; (2oz) salmon	HERB SALAD
; fillets, skinned	1 tb Tarragon vinegar
150 g Unsalted butter; ( 5oz)	1 tb Lime juice
4 Langoustine tails	2 tb Extra virgin olive oil
3 Shallots; peeled and finely	1 15 grams bunch chervil; (1/2
; chopped	15 g Chives; cut into 1.5cm
100 ml Fish stock; (3 1/2fl oz)	; lengths (1/2 oz)
4 tb White wine vinegar	1 10 grams bunch basil; (1/4
100 ml Dry white wine; (3 1/2fl oz)	Few sprigs of dill
1/2 ts White peppercorns; crushed	50 g Celery leaves; chopped (2oz)
1 Star anise; crushed	20 g Rocket; (3/4 oz)
2 tb Groundnut oil	Salt and pepper

Instructions for Mix Grill of Atlantic Fish with a Herb Salad

Ask your fishmonger to remove the scallops from their shell and to clean them. Remove the tiny bones from the fish fillets with tweezers. For the salad, mix the vinegar and lime juice with the olive oil and season well with salt and pepper. Converted by MC_Buster. Per serving: 1566 Calories (kcal); 153g Total Fat; (88% calories from fat); 10g Protein; 34g Carbohydrate; 335mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 30 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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