Fish and chips with Fennel Salad | Lamb Weston
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.
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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