RECIPES

Wreck fish and crayfish with fennel purée and crayfish bisque

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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.

Ingredients

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