15g whole almonds
15g pistachios
50g hazelnuts
50g sesame seeds
20g coriander seeds
20g cumin seeds
5g fennel seeds
15 black peppercorns
8g sea salt
2g cinnamon
1tsp dried oregano
1 large green courgette
4 tbsp wholemeal flour
2 eggs, lightly beaten with a little milk
Large pinch of fresh saffron
1 heaped tsp turmeric
2 tbsp yellow mustard seeds
1 tbsp clear honey
1⁄2 tbsp of Frenches mustard
80ml cider vinegar
200ml of rape seed oil
2g salt
8 turns of fresh black pepper
Put the seeds and nuts on separate trays and roast them at 180C until they begin to toast and release an aroma. Put them altogether in the food processor with the salt, pepper and spices, grinding them until they are semi-coarsely crushed but not pulverised. Be very careful not to over blend or the oil from seeds and nuts will form a paste – the dukkah should be a dry crushed mix.
Cut the ends off the courgettes and cut each in half, then half lengthways into 4 strips so they look like long fries. Roll them in the flour and dip each into the egg wash, then coat generously with dukkah.
Place on to a greased baking tray and sprinkle with more dukkah over the top if necessary, then roast at a high temperature at 200c for 5-8 minutes until just cooked, then remove & cool at room temperature.
Oil and season on both sides, then placed onto the grill for 3-4 minutes each side, making sure the skin is super crispy. Rest the fish or 2-3 minutes before serving.
Warm the vinegar through with the saffron and turmeric – do not boil or simmer. Leave to infuse for 5 minutes and then place the honey, salt & mustard into the blender. Add the vinegar, turning the machine onto a steady speed and trickle in the oil so that it emulsifies into a thick dressing.
1⁄2 bulb of shaved firm fennel
8 strips of yellow courgette, very thinly sliced on a mandolin
8 strips of green courgette, very thinly sliced on a mandolin
1 baby courgette, sliced
Enough dressing to bind
Seasoning
3 baked courgette batons each
1 pinch of each fresh dill, mint, parsley and marjoram
1 tbsp of bright green pistachio chopped
Drizzle of green pistachio oil
15g whole almonds
15g pistachios
50g hazelnuts
50g sesame seeds
20g coriander seeds
20g cumin seeds
5g fennel seeds
15 black peppercorns
8g sea salt
2g cinnamon
1tsp dried oregano
1 large green courgette
4 tbsp wholemeal flour
2 eggs, lightly beaten with a little milk
Large pinch of fresh saffron
1 heaped tsp turmeric
2 tbsp yellow mustard seeds
1 tbsp clear honey
1⁄2 tbsp of Frenches mustard
80ml cider vinegar
200ml of rape seed oil
2g salt
8 turns of fresh black pepper
Put the seeds and nuts on separate trays and roast them at 180C until they begin to toast and release an aroma. Put them altogether in the food processor with the salt, pepper and spices, grinding them until they are semi-coarsely crushed but not pulverised. Be very careful not to over blend or the oil from seeds and nuts will form a paste – the dukkah should be a dry crushed mix.
Cut the ends off the courgettes and cut each in half, then half lengthways into 4 strips so they look like long fries. Roll them in the flour and dip each into the egg wash, then coat generously with dukkah.
Place on to a greased baking tray and sprinkle with more dukkah over the top if necessary, then roast at a high temperature at 200c for 5-8 minutes until just cooked, then remove & cool at room temperature.
Oil and season on both sides, then placed onto the grill for 3-4 minutes each side, making sure the skin is super crispy. Rest the fish or 2-3 minutes before serving.
Warm the vinegar through with the saffron and turmeric – do not boil or simmer. Leave to infuse for 5 minutes and then place the honey, salt & mustard into the blender. Add the vinegar, turning the machine onto a steady speed and trickle in the oil so that it emulsifies into a thick dressing.
1⁄2 bulb of shaved firm fennel
8 strips of yellow courgette, very thinly sliced on a mandolin
8 strips of green courgette, very thinly sliced on a mandolin
1 baby courgette, sliced
Enough dressing to bind
Seasoning
3 baked courgette batons each
1 pinch of each fresh dill, mint, parsley and marjoram
1 tbsp of bright green pistachio chopped
Drizzle of green pistachio oil
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