Striped Bass And Preserved Lemon Dressing With Grilled Carrots
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
230 g
Filet (of bass)3 tsp
Sea Salt1 tsp
Black Pepper1 tbsp
Unsalted Butter3 cloves
Garlic (chopped)1 sprig
Thyme (fresh)1 cup
Rice Wine VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees
3
Season the skin side of the filet with the salt and pepper
4
Heat the oil in an oven-proof saute pan to medium high
5
When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan
6
Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through
7
Remove the saute pan from the oven and place it on the stove over medium-high heat
8
Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce
9
Remove the filet to a paper towel
10
Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing
11
Arrange the filet to the side of the carrots and garnish with the dill
12
Place the ingredients in a blender and blitz until the sauce is smooth and creamy
13
Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days
14
Peel the baby carrots and place them in a bowl
15
Add the salt, pepper and olive oil and toss together
16
Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes
17
They are done when they are fork tender with a slight bite and have a nice roasted color