SMOKED BUTTERFISH, FENNEL REMOULADE, BLACK BARLEY CRISPS - Cuisine Magazine - From New Zealand to th

Ingredients

• 60g wood chips for smoking
• 2 medium (500g) butterfish fillets, skin on, pin bones removed (use warehou or hāpuku if you can’t get butterfish)
• 70g bush honey
• zest of 1 lemon
• 50g Marlborough flaky sea salt
• 3 teaspoons crushed coriander seeds
• 3 teaspoons crushed fennel seeds
• 2 teaspoons crushed caraway seeds
• 2 stalks wild fennel fronds or dill, finely chopped
• 50ml olive oil
• FENNEL REMOULADE
• 1 fennel bulb, sliced very thinly
• 2 stalks celery, thinly sliced
• 1 apple, thinly sliced
• 100ml crème fraîche or sour cream
• 200ml natural thick unsweetened yoghurt
• 20g horseradish cream
• zest and juice of 1 lemon
• 20g Dijon mustard
• 8 cornichons, chopped (or use gherkins or pickled onions)
• 20g pickled capers
• 1 shallot, finely diced
• 1 stalk wild fennel fronds or dill, chopped
• 1 large pinch Marlborough flaky sea salt
• BLACK BARLEY CRISPS
• ½ loaf black barley bread (or your favourite sourdough)
• 70ml olive oil
• Marlborough flaky sea salt