- 1 Whole Mackerel
- 2 fennel bulbs
- 1 orange
- Tarragon
- 1 carrot
- 1 celery
- 1 tomato
- 1 shallot
- 100 ml of extra virgin olive oil
- 250g of butter
- 300ml double cream
- 1 lemon
Pan Fried Fillet of Fresh Local Mackerel on a Fennel and Orange salad, with Fennel Puree and a Citrus Dressing
Pan Fried Fillet of Fresh Local Mackerel on a Fennel and Orange salad, with Fennel Puree and a Citrus Dressing
Starter cooked by Owen West the 2012 Merseyside Young Chef of the Year. This heat of the North West Young Chef of the Year Competition was held on 17th April 2012 at St Helen's College
Ingredients
Method
Fillet mackerel and simply pan fry.
Thinly slice fennel on a manderlin and segment orange pieces, roughly chop tarragon for the fennel salad.
Dice fennel and sweat in a little butter, add water and simmer until soft, then pass and blend with cream and butter.
The juice from 1 orange and a squeeze of lemon juice - mix with olive oil and brunoise of tomato, celery, shallot and carrot for citrus dressing.
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