INGREDIENTS

INSTRUCTIONS

To make the salad, cannel the peeled carrots evenly. Finely slice the
carrots and place in a tray. Finely slice the shallots, push out the
centres and split the shallots into rings of even sizes. Add these to
the carrots.  In a small bowl place the champagne vinegar with salt and
pepper and  whisk to dissolve the salt. Gradually add the 160 ml of
olive oil.  Adjust the seasoning.  Pour the dressing over the carrots
and shallots and leave in the  fridge for about 8 hours.  Thoroughly
wash the Jersey Royals. Bring a pan of salted water to the  boil and
add the potatoes. Cook until tender. Drain the potatoes and  toss with
butter, parsley and salt and pepper. Keep warm In a  non-stick frying
pan heat up the 10 ml of olive oil. Pat dry the Red  Mullet fillets
with paper towels and season well on both sides. Place  the fillets
skin side down in the frying pan and add the 10g of  unsalted butter.
Cook the fish skin side down until it is golden and crisp. Turn the
fish over and cook gently on the other side until finished.  To dress
the fish add the finely chopped coriander to the salad.  Spoon the
carrot salad over the bottom of the plates until the bases  of the
plates are covered evenly with carrots.  Spoon over a little dressing.
Place the potatoes at the top of the  plate. Lay the red mullet on the
salad and brush with butter. Serve.  DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”