12 stems of bronze fennel
16 Cod cheeks well-trimmed and membrane removed
1 small carton of Buttermilk for the marinade
50 grams x Breadcrumbs
4 eggs cracked and beaten well
50g Flour for dusting the cod cheeks
For the mayonnaise
Bronze Fennel throngs
2 free range egg yolks
Large pinch of sea salt
200 ml sunflower oil
80 ml Wharfe Valley rapeseed oil
1 tbsp grainy mustard
1 clove garlic, crushed finely
1 tbsp white wine vinegar
4 marinated anchovies well drained
Squeeze of fresh lemon to taste
- To marinade the cod, remove the fennel thongs and put to one side. Cut the fennel stems into 3 and place in the buttermilk with the cod cheeks. Marinade overnight in the fridge, on a low shelf covered with cling film.
- Once they have marinated overnight, drain and pat dry the cod cheeks, dust with the flour, dip in the beaten egg, then finally coat with the breadcrumbs, ready to fry later.
- To make the mayonnaise, mix the egg yolks well. Add the sunflower oil and salt, then gently whisking all the time, slowly add in the rapeseed oil. Add the vinegar, lemon juice and well drained anchovies. Lastly, add 10 of the bronze fennel throngs, finely chopped, reserving 2 throngs for garnish.
- To bring the dish together, heat a shallow pan of oil or a deep fat fryer to 180 degrees. Cook the cod cheek scampi until golden, this will take approximately 1 min to 1.5 mins. Make sure they are all cooked through before draining off the scampi.
- Lightly season with salt and serve with a large ramekin of the Bronze Fennel Mayonnaise