Striped Bass and Preserved Lemon Dressing with Grilled Carrots
- Preserved Lemon Dressing:
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise
- 1/2 cup rice wine vinegar
- Grilled Carrots:
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
DirectionsWatch how to make this recipe Preserved 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