Roasted fish with herb purée and fennel confit dressing - Good Food Middle East
This delicious, fresh French dish was created by Bijendra Yadav, Executive Sous Chef at The St. Regis Dubai.
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Ingredients
- 720 g Meagre fillet, pin boned and scaled (180g per portion)
- 30ml Extra virgin olive oil
- 40g Unsalted butter
- Maldon sea salt to taste
- Thiercelin black pepper to taste
- 5g Chervil
- 5g Tarragon
- 20g Basil leaves
- 20g Sorrel
- 100g Parsley
- 1 Lemon per portion
- 2g Garlic confit
- 8g Shallot confit
- 170ml Extra virgin olive oil
- Maldon sea salt
- Thiercelin black pepper
- 230ml Extra virgin olive oil
- 180g Fennel (finely diced)
- 1 Bay leaf per portion
- 30g Provençale olives pitted finely diced
- 5g Chives finely chopped
- 10g Shallot confit
- Thiercelin black pepper taste
- Lemon juice to taste
- 70g Rocket leaves wild
- 110 g Baby plum tomatoes on the vine
- Olive oil retained after cooking the fennel
- Maldon salt to taste
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