sea bass, porgy 3 Tablespoons extra virgin olive oil :
divided plus extra for garnish 1/4 Cup fresh basil leaves 1/4 Cup fresh mint leaves 1/4 Cup fresh fennel fronds 1/4 Cup fresh sorrel 1/4 Cup fresh parsley leaves 1/4 Cup edible flowers, nasturtium preferred Juice and zest of 1 lemon Preheat grill. Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once. Meanwhile, toss herbs and flowers into a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside. When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice.
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Gordon Ramsay's Salad Guide
Good salads always start with good ingredients, so here's a handy guide into choosing the best ingredients for your salad as well as a few recipes.
If you liked this clip check out the rest of Gordon's channels:
GINGER FISH & HERB SALAD - VIDEO RECIPE
Ingredients:
4 firm white fish fillets fresh ginger, peeled, cut into thin slices 125g dried rice vermicelli noodles 2 tsp sesame oil 1 & 1/2 cups beansprouts 1 tbs lime juice 1 red capsicum 1/2 cup fresh basil leaves 1/2 cup fresh coriander leaves 1 tbs soy sauce Lime wedges, to serve
ENJOY!
~ Nicko
Intro theme to Nicko's Kitchen is from TwistedTim01 and Bertofski Music from Nicko's Kitchen is from Used with permission
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