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How To make Grilled Fish with Winter Root Slaw
2 small sea bass,
cleaned, gutted and scaled
Salt and pepper 1/4 cup olive oil
1/2 cup each julienned carrot,
parsnips and celery root 1/4 cup walnuts, :
toasted and roughly chopped
3 tablespoons chervil leaves, -- plus extra sprigs for garnish
2 tablespoons champagne vinegar
1 teaspoon walnut oil
Light grill or pre-heat broiler. Cut a long slit in flesh of sea bass on either side of fish. Season each slit with salt, pepper and 1 tablespoon oil. In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5 minutes, moving them around a few times to keep from sticking. Fillet fish: Starting at top, insert your knife at top fin. Meat should separate easily from bones as you work your way down the fish. Mound generous portion of slaw on 2 dinner plates and set 2 fillets on top of each; garnish with chervil sprigs.
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Why Everyone’s Addicted To The Chinese Chicken Salad
Invented by Sylvia Cheng Wu also known as Madame Wu in the 60s and made popular by the original celebrity chef Wolfgang Puck, The Chinese chicken salad has become an obsession in California, especially with celebrities. It's not hard to see why. It's refreshing, it's light, it has incredible texture and crunch, and an Asian-inspired dressing that has all those addicting umami flavors that you could eat with a spoon. But you don’t have to travel to California to taste it, we’re making my version today, so let's just jump right into it.
Recipes:
The Famous Chinese Chicken Salad
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Seabass With Fennel And Apple Slaw: Back To Basics
In this episode of Back To Basics, chef Rich Harris shows you how to make a seabass dish with fennel and apple slaw. A Simple dish for two with loads of flavour!
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Serves 2
Ingredients:
1 sea bass
100g caster sugar
100g white wine vinegar
1 red onion
1 bulb fennel
1 granny smith apple
Juice of ½ a lemon
Small bunch chives, finely chopped
1 tsp black onion seeds
Extra virgin olive oil
Sea salt and black pepper
Step 1: Prepare The Fish
Fillet the sea bass, remove the pin bones and score the skin with a sharp knife. Transfer to a plate and chill until needed.
Step 2: Prepare The Apple And Fennel
Heat the sugar and vinegar in a saucepan until simmering then pour over the red onions and set aside to cool at room temperature. Thinly slice the fennel and apple on a mandolin (or use a very sharp knife) and immediately toss in the lemon juice. Drain the onions and add to the bowl. Add the chives, onion seeds and a dash of olive oil, season with salt and pepper and toss to combine.
Step 3: Cook The Fish
Rub the fish skin with a little olive oil and season with salt. Heat a non-stick frying pan over a medium-high heat and add the fillets skin-side down. Fry for 2-3 minutes until the skin is crisp and golden then turn and cook for a further minute. Remove from the pan, briefly drain on kitchen paper then serve with the slaw.
My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
Hello, dear friends! I'm sharing a new recipe of the vegetable salad if you want to lose weight. This is a vitamin bomb as well. Beetroots, carrots and nuts contain a lot of vitamins! Enjoy!
Ingredients and cooking:
1 onion
2-3 carrots
3 young beetroots
Olive oil
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Salt, black pepper
1 tbsp ketchup
dried garlic
Some water
1/2 tsp sugar
Cook covered for 20-25 minutes over low heat
30 gr walnuts
Enjoy your meal!
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40 Foods That Freeze Well!!! Freezing Tips To Save Time & Money
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Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Essence of Emeril S1E84 - Whole Little Fish
Grilled Fish with Root Slaw, Crispy Whole Fried Fish, Bacon Potato Salad.