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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:
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.
Place the fennel on a plate then the fish fillet, drizzle the orange mayonnaise over the fish and fennel and serve.
Clearview Te Awanga 05
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