Ocean Perch Remoulade Recipe
Ingredients
| 4 ocean perch fillets | ||
| Tarragon | 1 Tablespoon, finely chopped | |
| MARINADE | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Garlic | 2 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, finely chopped | |
| black pepper | 1 | |
| Chervil | 1 Teaspoon, finely chopped | |
| REMOULADE | ||
| 1 cup Basic Mayonnaise | ||
| 2 tbsp. finely chopped sweet gherkins | ||
| Dijon Mustard | 1 Tablespoon | |
| Capers | 1 Tablespoon, drained | |
| Parsley | 1 Tablespoon, finely chopped | |
| Chervil | 1/2 Teaspoon, finely chopped | |
| Tarragon | 1/2 Teaspoon, finely chopped | |
| Anchovy paste | 1 Teaspoon | |
Directions
Rinse and pat fillets dry.
Make 2 or 3 small incisions in each fillet.
Place fillets in shallow ceramic or glass dish.
Mix marinade ingredients together and pour over fish.
Sprinkle with tarragon.
Let marinate for at least 1 hour.
To make remoulade, combine all ingredients in a large bowl.
Mix well and store, covered, in refrigerator until ready to use.
Drain fish, reserving marinade.
Wrap fillets loosely in individual pieces of foil, adding a spoonful of marinade to each.
Cook on a grill over hot coals for 8 to 10 minutes.
Turn parcels over and cook a further 8 to 10 minutes.
Make 2 or 3 small incisions in each fillet.
Place fillets in shallow ceramic or glass dish.
Mix marinade ingredients together and pour over fish.
Sprinkle with tarragon.
Let marinate for at least 1 hour.
To make remoulade, combine all ingredients in a large bowl.
Mix well and store, covered, in refrigerator until ready to use.
Drain fish, reserving marinade.
Wrap fillets loosely in individual pieces of foil, adding a spoonful of marinade to each.
Cook on a grill over hot coals for 8 to 10 minutes.
Turn parcels over and cook a further 8 to 10 minutes.
Chef
