Mix Grill of Atlantic Fish with a Herb Salad

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

Original recipe makes 1 servings



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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