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Ingredients

• 1 tsp white wine vinegar
• 1 tbsp English mustard
• 1 tsp granulated sugar
• 3 egg yolks
• 200 ml rapeseed oil
• 35 g wild garlic, finely chopped

• 12 x 50 g boneless cod, or Scarborough Woof fish
• flour, seasoned with salt and freshly ground black pepper
• 1 egg, whisked with 1 tbsp milk
• 1 handfuls breadcrumbs, mixed with 1 tbsp chopped mixed herbs
• vegetable oil, for deep frying
• 8 fresh king scallops, cleaned and out of shells
• drizzle rapeseed oil
• 8 wild garlic leaves or baby spinach leaves, for garnish

• 2 handfuls mixed leaves, pea shoots, land cress, flat parsley
• vinaigrette dressing, to serve
• 100 g kipper fillets, bones removed

Description

A Zingy Wild Garlic Mayonnaise Completes Andrew Pern’s Classic North Sea Coast Dish, A Speciality Of Fishermen’s Wives

UK TV