Title: Mix Grill of Atlantic Fish with a Herb Salad
Categories: Classic dis, Ew
Yield: 1 servings

4 King scallops
4 sm Baby seabass fillets
4 sm Red mullet fillets
4 60 g; (2oz) salmon
; fillets, skinned
150 g Unsalted butter; ( 5oz)
4 Langoustine tails
3 Shallots; peeled and finely
; chopped
100 ml Fish stock; (3 1/2fl oz)
4 tb White wine vinegar
100 ml Dry white wine; (3 1/2fl oz)
1/2 ts White peppercorns; crushed
1 Star anise; crushed
2 tb Groundnut oil
4 tb Double cream
Keta caviar to garnish
Sea salt flakes and cayenne
-pepper

---------------------------------HERB SALAD---------------------------------
1 tb Tarragon vinegar
1 tb Lime juice
2 tb Extra virgin olive oil
1 15 grams bunch chervil; (1/2
-oz)
15 g Chives; cut into 1.5cm
; lengths (1/2 oz)
1 10 grams bunch basil; (1/4
-oz)
Few sprigs of dill
50 g Celery leaves; chopped (2oz)
20 g Rocket; (3/4 oz)
Salt and pepper

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.