Roasted Bream, Charred Fennel & Caramelised Apple
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Cooking tools:
- Blender
- Kitchen scale
- Fish spatula
- Skillet
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Plate
Ingredients
- 4 x bream 300g-400g, scaled, fillet and pin boned. Skin scored.
- ½ fennel (300g)- finely sliced
- 50ml olive oil
- 3g nori powder
- ½ tsp sugar
- 30g shallot rings
- 25ml chardonnay vinegar
- 1 x Braeburn apple
- 2 heaped tbsp caster sugar
- Olive oil
- 150g picked dill
- 150g apple juice
- 150g extra virgin rapeseed oil
- Salt
- 8g picked watercress
- 8g picket rocket
- 20g Granny Smith apple – cut into batons
- Extra virgin olive oil
- Lemon juice
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