INGREDIENTS

INSTRUCTIONS

FISH
MARINADE - TUNA
MARINADE - SCALLOPS
SALAD
To prepare the scallops, prise the shells open by cutting along with a
knife. Remove the scallop meat from both shells and wash it in a bowl. Put
to one side.
Remove the skin from the tuna, pull out any excess bones and trim into a
steak.
Scale the sardines by taking them by the tail and scraping the scales with
the back of a knife from tail to head. Gut them if necessary, then score
the fish on both sides with a knife (if not scored enough the fish will
bend; if too much it will fall apart).
Scallop marinade:
Mix the mustard, white wine vinegar and roasted garlic oil in a small bowl
and whisk with a fork. Season to taste then place scallops in the marinade
and leave to rest.
Tuna marinade:
Mix the olive oil, lemon juice (squeeze the lemon by hand) and thyme into a
bowl and mix with a fork, adding seasoning to taste. Place the tuna in the
marinade.
Sardine marinade:
Mix all ingredients together (squeeze the lemon by hand) and put the
sardines in the marinade.
To make the salad, pick and wash lettuce leaves from your selection. Dry
them by shaking in a cloth, then mix together with the flowers (or fresh
herbs if flowers are not available).
Place the fish on the barbecue to cook. Cook the tuna on the edge of the
barbecue where the heat is less intense.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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