Ingredients
- 25g pasteurised egg yolks
- 25g Dijon mustard
- 7.5g white wine vinegar
- 180g vegetable oil
- pinch salt
- 300g whole milk
- 2 celery sticks, trimmed and finely diced
- 2 shallots, peeled and finely diced
- 1 lemon, cut into quarters
- 2 bay leaves
- 1 star anise
- 4 white peppercorns
- 2 Aquna Murray Cod fillets. skinless and deboned (approx. 120g each)
- 100g reserved mayonnaise
- 5g flat leaf parsley leaves
- 5g dill leaves
- finely grated zest and juice of 1 lemon
- 30g nonpareil capers, roughly chopped
- salt
- freshly ground black pepper
- dill sprigs, to garnish
- 4 thick slices sourdough bread
- olive oil
- sea salt flakes
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