Fish and chips with Fennel Salad
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambweston.eu.
Cooking tools:
- Mandoline
- Microplane
- Hand mixer
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Chef's knife
- Cutting board
- Citrus press
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
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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