Radio New Zealand - Te Reo Irirangi o Aotearoa

Barbequed Fish Fillets Wrapped in Bacon, Served with Charred Fennel and Orange Mayonnaise

Chef: Domenica Houlihan as heard on Nine To Noon Monday 19 June 2006

Tags: fish, bbq

Ingredients

• ¼ cup olive oil
• 1 clove garlic, minced, chopped or micro-planed
• Salt and pepper
• 4 fillets of John Dory, or your favourite fish.
• 8 strips of smoked streaky bacon
• 2 heads fennel, sliced thinly
• For the Mayonnaise:
• 2 egg yolks
• 1 tablespoon grain or Dijon mustard
• 1 cup olive oil
• ½ cup canola or salad oil
• 1 orange, juice and zest
• 1 tablespoon caster sugar
• Salt and pepper to taste

Method

Place the egg yolks in a small processor bowl with the mustard and whiz on high. Mix the oils together and slowly drizzle in to the yolk mixture while the processor is still running. Add the juice and zest of the orange, the sugar and salt and pepper.

Set aside in refrigerator:

Meanwhile:

Place the fish fillets and half the oil and all of the garlic, salt and pepper in a bowl and rub all the flavours into the fillets with your hands. Wrap each fillet with two strips of bacon. Let sit for as long as you need to, even over night is fine. Pre heat bbq, to medium-high heat.

Mix the sliced fennel bulbs in the rest of the oil, add some flaked salt.

Place fish fillets on Bbq, and cook for 8-10 minutes on each side. Remove and keep warm.

Turn Bbq up to high and char the fennel, this will take about 5 minutes. Remove.

To serve:

Place the fennel on a plate then the fish fillet, drizzle the orange mayonnaise over the fish and fennel and serve.

Suggested Wines to Go With Today's Recipe

SAUVIGNON BLANC

Vavasour 05

Gravitas 05

Clearview Te Awanga 05

Richardson 05