so much time in my world they’ve got me
asparagus and what I wanted to do was
like a mixed grill but instead of it
being me I wanted to do fish I got a
couple of scallops here and to make the
scallops cooked beautifully and look
beautiful just do a little crisscross
and I got a lovely squid here that’s
already been peeled gutted and the
little feather taken out of it and just
put your knife in here and open it up
like a book now on the inside let me
show you a little trick get your knife
at an angle and just very gently just
score the squid it helps the sauce or
juice stick to it put some olive oil in
the pan good couple of tablespoons there
now you don’t have to do this but if
you’ve ever got any herbs in the garden
Rose means great Oregon is great that
will flavor the oil straight away salt
bit of pepper sea bass skin side down
and then the red mullet you can go next
we’re talking about three minutes start
to finish here Leo legs straighten that
we can get rid of this Oregon oh now
scallops go in scored side down
get the old squid scored side down so at
this point in the game we can get our
lovely asparagus this has been washed
already with it a little bit of moisture
in there just sort of just try and toss
them around in that oil a little bit so
let’s have a look what’s going on just
very gently turn the fish over look at
that color
beautiful so literally all we need is
another 40 seconds on there turn over
that sea bass legs can go on top of the
fish because you don’t overcook it yeah
but the scallops on here as well
don’t overcook the scallops fish needs a
bit more squid can go on here as well
better put that back on what I want to
do now is over here get some nice fennel
and then some time give it a nice little
shake up now well that’s doing that
chili get it sliced up half the chili
can go in that’s it done all about do is
plate it up
the skins crispy beautiful bit of mullet
have a scallop near those legs the
pounds been off the heat for about 30
seconds just squeeze some lemon juice in
here just give it a little shake and
that mixes up with your straightaway
almonds like dressing the salad so at
this point I can put a nice wad of these
fantastic asparagus over there now
this squid just cut it into little
strips put some of that on and then all
I do now is just that little bit of
natural juice on the bottom of the pan
just pour around the fish then just to
finish it it’s a nice fennel there you
go
the most beautiful asparagus and fish
mix grill
asparagus and what I wanted to do was
like a mixed grill but instead of it
being me I wanted to do fish I got a
couple of scallops here and to make the
scallops cooked beautifully and look
beautiful just do a little crisscross
and I got a lovely squid here that’s
already been peeled gutted and the
little feather taken out of it and just
put your knife in here and open it up
like a book now on the inside let me
show you a little trick get your knife
at an angle and just very gently just
score the squid it helps the sauce or
juice stick to it put some olive oil in
the pan good couple of tablespoons there
now you don’t have to do this but if
you’ve ever got any herbs in the garden
Rose means great Oregon is great that
will flavor the oil straight away salt
bit of pepper sea bass skin side down
and then the red mullet you can go next
we’re talking about three minutes start
to finish here Leo legs straighten that
we can get rid of this Oregon oh now
scallops go in scored side down
get the old squid scored side down so at
this point in the game we can get our
lovely asparagus this has been washed
already with it a little bit of moisture
in there just sort of just try and toss
them around in that oil a little bit so
let’s have a look what’s going on just
very gently turn the fish over look at
that color
beautiful so literally all we need is
another 40 seconds on there turn over
that sea bass legs can go on top of the
fish because you don’t overcook it yeah
but the scallops on here as well
don’t overcook the scallops fish needs a
bit more squid can go on here as well
better put that back on what I want to
do now is over here get some nice fennel
and then some time give it a nice little
shake up now well that’s doing that
chili get it sliced up half the chili
can go in that’s it done all about do is
plate it up
the skins crispy beautiful bit of mullet
have a scallop near those legs the
pounds been off the heat for about 30
seconds just squeeze some lemon juice in
here just give it a little shake and
that mixes up with your straightaway
almonds like dressing the salad so at
this point I can put a nice wad of these
fantastic asparagus over there now
this squid just cut it into little
strips put some of that on and then all
I do now is just that little bit of
natural juice on the bottom of the pan
just pour around the fish then just to
finish it it’s a nice fennel there you
go
the most beautiful asparagus and fish
mix grill
Please follow and like us: