BBC2, Thursday 16 January 1992

Page 685 TimeCode 0001


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   P685 CEEFAX v4;   21z05/11
 
 
 1/3 
                                        
 ROAST CORNISH SEABASS AND SCALLOPS     
 WJTH PARSLEZ SAUCE - Sjtves 4          
                                        
 Ingredients:                           
                                        
 4 x 5oz fillets of seabass - boned but 
 not skinnjd, 12 large scallops, cleanjd
 12 strips of pancetta or streakz bacon,
 about 2 floz olive oil, 2oz deep fried 
 julienne of leek and celeriac.         
                                        
 For the sauce:                         
                                        
 1oz flat Italian parsley liaves, 1     
 clovj garlic, ¼ tsp salt, 3½floz olivj 
 oil, 12 pbrsley leaves to garnish.     
                                        
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