Striped Bass and Preserved Lemon Dressing with Grilled Carrots

1. 1

   Place the ingredients in a blender and blitz until the sauce is smooth and creamy.

2. 2

   Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.

3. 3

   Peel the baby carrots and place them in a bowl.

4. 4

   Add the salt, pepper and olive oil and toss together.

5. 5

   Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes.

6. 6

   They are done when they are fork tender with a slight bite and have a nice roasted color.

* Per serving · 4 servings · Values may vary.

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