Fennelled fish of the day

Name: Fennelled fish of the day
Cook time: 3 h
Total time: 3 h
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 mackerel , washed, filleted and deboned; 300g of rock salt; 100g of cane sugar; 25g of ground fennel seeds; 100g of breadcrumbs; 260g of milk; 35g of almonds; 40g of pine nuts; 1 garlic clove; salt; vinegar; 40g of dill; 60g of spinach; 130g of groundnut oil; 100g of water; 1/2 cinnamon stick; 1/4 lemon , zested; 1 pear , peeled; 1 lime , zested; 100g of coriander seeds; 1/2 vanilla pod; 30g of garlic oil; 1 tsp ground fennel seeds; 300g of butter , at room temperature; 1g of chopped parsley; 30g of samphire; 300g of water; lemon juice to taste; samphire

Instructions

Cook:3h

This recipe from Elena Arzak would be made with whichever fish was in season at the restaurant, but she particularly recommends mackerel. The dish gently layers the flavour and fragrance of fennel seeds, pressing them into the cured mackerel and infusing them into butter. It is served on top of a delicate ajo blanco, a traditional Spanish garlic and almond cold soup.

Updated at: Thu, 14 Nov 2024 04:31:53 GMT