Striped Bass and Preserved Lemon Dressing with Grilled Carrots

• 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
• 1 pint of mayonnaise
• 1/2 cup rice wine vinegar
• 6 to 8 baby carrots
• 3/4 teaspoon sea salt
• 1/2 teaspoons freshly ground black pepper
• Drizzle olive oil

1. Place the ingredients in a blender and blitz until the sauce is smooth and creamy.
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. Peel the baby carrots and place them in a bowl.
4. Add the salt, pepper and olive oil and toss together.
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. They are done when they are fork tender with a slight bite and have a nice roasted color.

quarters, mayonnaise, rice wine vinegar, carrots, salt, freshly ground black pepper, drizzle olive oil

Taken from www.foodnetwork.com/recipes/striped-bass-and-preserved-lemon-dressing-with-grilled-carrots-recipe.html (may not work)