Fennel & Lemon - A NEW ferment created to enjoy with fish
Fennel & Lemon
A NEW ferment created to enjoy with fish
This new ferment recipe with sweet aniseed and citrus flavours has been created to beautifully pair with fish, whether grilled, fried, poached or tinned - and even salt-baked. Of course, it also works very well with chicken and pork.
Many of our ferments are more suited to charcuterie, cheese, red meats, vegetarian dishes or something to enhance a sandwich or salad, so we wanted to introduce something different. And, fennel is one of our favourite ingredients that we always like to have in our kitchens.
To celebrate the launch of this new ferment, we invited @zsubidu(Zsuzsanna Toth) and @frencholive(Olivia French) to CULTJAR HQ @worminsterfarm to prepare and cook some super fresh mackerel, brill, crab and tinned fish.
Here’s a little photo-story of the day...
Crab on Toast
Ideal as a pre-dinner snack or starter, the fennel and lemon ferment was gently folded through the white and brown crab
Mackerel with Aioli, Jersey Royals & Agretti
Our fennel and lemon ferment served as a delicious accompaniment for a perfect midweek supper
Whole Salt-Baked Brill
The fennel and lemon ferment was placed inside the cavity while the fish was baked and then served warm after releasing the brill from the salt
Tinned Anchovies, Sardines & Mussels
Super easy and on-trend tinned fish from
@therockfishuk
