Local Fish with a Salad of Mussels Escabeche

Ingredients

• 4x 150g fish portions – skin left intact
• Salt to taste
• 100g mussels escabeche (see recipe below)
• 100g carrots from escabeche (see recipe below)
• 50g fennel from escabeche (see recipe below)
• 40g shallots from escabeche (see recipe below)
• 5g fresh fennel fronds
• 120g smoked garlic aioli (see recipe below)
• 150ml olive oil
• 6 large shallots – cut into fine rings
• 1/2 carrot cut into wedges
• 1 clove garlic – halved
• 1 bay leaf
• 1 teaspoon coriander seeds lightly crushed
• 1 star anise
• Small pinch ground cumin
• Pinch saffron threads
• 1 teaspoon honey
• 1/2 fennel bulb very finely sliced – fronds picked and reserved
• 2 tablespoons white balsamic vinegar
• 1 tablespoon Chardonnay vinegar
• 1 1/2 tablespoons lemon juice
• 1 egg yolk
• 1 clove – smoked garlic
• Sea salt flakes
• Finely ground white pepper
• 125mls neutral oil – not olive oil
• Lemon juice