Fish and chips with Fennel Salad | Lamb Weston EMEA
A real English classic with an extra crispy new look, for the ultimate street food experience! The fennel salad is easy to make and delivers surprisingly highly on flavour.
Ingredients
- 3 kg Connoisseur Rustic FriesFried sea bream
- 2 kg sea bream fillets
- Fish flour: Trisol and flour, in a ratio of 1 part Trisol to 5 parts of flour
- 3 bulbs of fennel
- 3 oranges
- 300 grams of Lamb’s lettuce
- Olive oil
- Maldon salt
- Powdered coriander seed
- 110 g pasteurised egg yolk
- 5 g salt
- ½ tsp pepper
- 10 g mustard
- 30 g vinegar
- 850 g oil
- 30 g capers, chopped
- 50 g pickles, brunoise
- 20 g shallot, chopped
- 20 g parsley, chopped
- 20 g chervil, chopped
- 20 g tarragon, chopped
- lemon or pickle juice
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