Wreck fish and crayfish with fennel purée and crayfish bisque


Crayfish sauce and fennel flavours complement simply fried white fish and crayfish tails. (If you can't find wreck fish try red snapper.)

Equipment and preparation: for this recipe you will need a food processor.


For the crayfish bisque

For the fennel purée

For the wreck fish and crayfish

To serve

  • 1 tsp fennel pollen (or ground fennel seeds)
  • 50g/1¾oz sea purslane
  • 50g/1¾oz sea beets