Striped Bass and Preserved Lemon Dressing with Grilled Carrots |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 preserved lemon, store-bought or homemade, cut in quarters (see note) |
1 pint of mayonnaise |
1/2 cup rice wine vinegar |
6 to 8 baby carrots |
3/4 teaspoon sea salt |
1/2 teaspoons freshly ground black pepper |
drizzle olive oil |
Directions:
1. Preserved Lemon Dressing:
2. Place the ingredients in a blender and blitz until the sauce is smooth and creamy.
3. 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.
4. Grilled Carrots:
5. 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.
6. 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.
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