Striped Bass and Preserved Lemon Dressing with Grilled Carrots
DirectionsPreserved Lemon Dressing:
Place the ingredients in a blender and blitz until the sauce is smooth and creamy.Grilled Carrots:
Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. 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. They are done when they are fork tender with a slight bite and have a nice roasted color.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
2012, Chef Joe Isidori, All Rights Reserved
Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil
Recipe courtesy of Bobby Flay