Mix Grill of Atlantic Fish with a Herb Salad
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Cuisine: AmericanMain Ingredient: Fish
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Ingredients
| 4 King scallops |
| 4 smBaby seabass fillets |
| 4 smRed mullet fillets |
| 4 Langoustine tails |
| ; chopped |
| 2 tbGroundnut oil |
| 4 60 g; (2oz) salmon |
| 100 mlDry white wine; (3 1/2fl oz) |
| 50 gCelery leaves; chopped (2oz) |
| 2 tbExtra Virgin Olive Oil |
| 150 gUnsalted butter; ( 5oz) |
| 1 Star anise; crushed |
| 20 gRocket; (3/4 oz) |
| 3 Shallots; peeled and finely |
| 1 tbLime juice |
| Sea salt flakes and cayenne |
| 1 15 grams bunch chervil; (1/2 |
| Few sprigs of dill |
| 1 tbTarragon Vinegar |
| 15 gChives; cut into 1.5cm |
| Keta caviar to garnish |
| HERB SALAD |
| 1/2 tsWhite peppercorns; crushed |
| 1 10 grams bunch basil; (1/4 |
| 4 tbWhite wine vinegar |
| 4 tbHeavy Cream |
| Salt and pepper |
| ; fillets, skinned |
| 100 mlFish stock; (3 1/2fl oz) |
| ; lengths (1/2 oz) |
Mix Grill of Atlantic Fish with a Herb Salad Preparation
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. 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.
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