Provençal pickled fish, fennel and orange salad from Tom Kerridge's Dopamine Diet: My Low-Carb, Stay-Happy Way to Lose Weight (page 70) by Tom Kerridge

  • whole cloves
  • dill
  • fennel
  • fennel seeds
  • mustard seeds
  • oranges
  • whole star anise
  • Demerara sugar
  • little gem lettuce
  • gilt-head bream fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on June 23, 2019

    This fish technique was amazing, restaurant quality, moist with crispy skin and so easy to manage timing by crisping under a hot grill. No pronounced pickled flavour, just delicate seasoning. Orange/mustard dressing was great too though I wasn’t a fan of the fennel salad - too seedy. Plain shaved fennel would be better.

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