Executive Chef Yulia Kuzmina of Georges Of Galilee joined us in The Rhode Show kitchen to show us how to make their Pan Fried Local Scup with Ginger Kelp Salad.
- Fresh local scup
- Kelp noodles
- Fresh herbs
- Sesame seeds
- Olive oil
- Heat pan with oil on med heat
- Pan fry fillet of scup on each side for approximately 3 min.
- Make lemon ginger vinaigrette.
- Dress kelp noodles.
- To serve, plate the scup, top with kelp salad, enjoy!