Cod cheek scampi with bronze fennel mayonnaise
Ingredients
Method
- 12 stems of bronze fennel throngs removed and kept to one side for later stems cut into 3 and placed in the buttermilk with the cod cheeks to marinade
- 16 Cod cheeks well-trimmed and membrane removed
- 1 small carton of Buttermilk to marinade with bronze fennel stalks – ideally marinade overnight in a low shelf of the fridge cling filmed.
- Panko breadcrumbs x 50 grams
- 4 eggs cracked and beaten well
- Flour for dusting the cod cheeks approx. 50 g
Makes four portions
To marinade and then make the cod cheek scampi’s
Pane the drained patted dry cod cheeks out of the butter milk and place in seasoned flour then beaten egg white then finally coat the cod cheeks in panko breadcrumbs ready to fry later…
- 2 free range egg yolks
- large pinch of Maldon sea salt
- 200 ml sunflower oil
- 80 ml Wharfe Valley rapeseed oil
- 1 tbsp grainy mustard we are using pommery Mustard.
- 1 clove garlic, crushed finely
- 1 tbsp white wine vinegar
- 4 marinated anchovy’s well drained
- Squeeze of fresh lemon to taste
To make the bronze fennel mayonnaise
10 stems worth of fennel throngs finely chopped (leave 2 stems worth of fennel throngs to garnish the dish)
Mix egg yolks well before adding anything to them
Add the sunflower oil and salt and then once drizzled in gently whisking all the time add the rapeseed oil. Take you time to add this gently.
Then add the vinegar and lemon juice droplets and check seasoning and add 4 marinated anchovy’s well drained.
Lastly add the finely chopped bronze fennel and reserve for seving shortly.
To bring the dish together…
Heat a shallow pan of oil or a deep fat fryer to 180oc and place the cod cheek scampi’s inside and cook until golden this will take approximately 1min to 1 ½ mins and prize a little open of the largest one to make sure it is cooked before draining off and lightly seasoning with salt and serving with a large ramekin of Bronze fennel mayonnaise- enjoy