Mix grill of atlantic fish with a herb salad

1 servings

Ingredients

Quantity Ingredient
4 King scallops
4 smalls Baby seabass fillets
4 smalls Red mullet fillets
4 60 g; (2oz) salmon
; fillets, skinned
150 grams Unsalted butter; ( 5oz)
4 Langoustine tails
3 Shallots; peeled and finely
; chopped
100 millilitres Fish stock; (3 1/2fl oz)
4 tablespoons White wine vinegar
100 millilitres Dry white wine; (3 1/2fl oz)
½ teaspoon White peppercorns; crushed
1 Star anise; crushed
2 tablespoons Groundnut oil
4 tablespoons Double cream
Keta caviar to garnish
Sea salt flakes and cayenne pepper
1 tablespoon Tarragon vinegar
1 tablespoon Lime juice
2 tablespoons Extra virgin olive oil
1 15 grams bunch chervil; (1/2 oz)
15 grams Chives; cut into 1.5cm
; lengths (1/2 oz)
1 10 grams bunch basil; (1/4 oz)
Few sprigs of dill
50 grams Celery leaves; chopped (2oz)
20 grams Rocket; (3/4 oz)
Salt and pepper

Directions

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; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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