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Ocean Perch Remoulade

Barbecue.Master's picture
Ingredients
  Ocean perch fillets 4
  Finely chopped tarragon 1 Tablespoon
  Marinade  
  Dry white wine 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Garlic 2 Clove (10 gm), crushed
  Finely chopped fresh parsley 2 Tablespoon
  Freshly ground black pepper 1
  Chopped fresh chervil 1 Teaspoon
  Remoulade  
  Basic mayonnaise 1 Cup (16 tbs)
  Chopped sweet gherkins 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Capers 1 Tablespoon, drained and mashed
  Finely chopped fresh parsley 1 Tablespoon
  Finely chopped chervil 1⁄2 Teaspoon
  Finely chopped fresh tarragon 1⁄2 Teaspoon
  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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Anchovy
Interest: 
Gourmet

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