INGREDIENTS:

For the mayonnaise

25g pasteurised egg yolks

25g Dijon mustard

7.5g white wine vinegar

180g vegetable oil

pinch salt

For the rillette mixture

300g whole milk

2 celery sticks, trimmed and finely diced

2 shallots, peeled and finely diced

1 lemon, cut into quarters

2 bay leaves

1 star anise

4 white peppercorns

2 Aquna bass fillets. skinless and deboned (approx. 120g each)

100g reserved mayonnaise

5g flat leaf parsley leaves

5g dill leaves

finely grated zest and juice of 1 lemon

30g nonpareil capers, roughly chopped

salt and freshly ground black pepper

dill sprigs, to garnish

For the toast

4 thick slices sourdough bread

olive oil

sea salt flakes

METHOD:

For the mayonnaise, combine the egg yolk, mustard and vinegar in a blender and blitz on medium speed. Gradually drizzle in the oil until the mixture has emulsified. Season with salt. Store covered in the fridge for up to 3 days. You will only be using 100g for this recipe.

To make the rillette, start by poaching the Aquna bass. Place the milk in a pan and add the celery, shallots, lemon quarters, bay leaves, star anise and white peppercorns. Bring the milk to the boil, then immediately remove from the heat. Allow to completely cool. Once cool, remove the bass and set aside on a tray lined with kitchen paper. Discard the poaching liquid. Lightly flake the fish and combine gently with the mayonnaise. Finely chop the herbs and stir them into the mixture along with the lemon zest, lemon juice and chopped capers. Season with salt and freshly ground black pepper and divide the mixture between 4 ramekins. Garnish each portion with dill sprigs.

Lightly brush the sourdough slices with olive oil and place in a hot griddle pan. Cook until crispy and charred on both sides. Season with sea salt flakes and serve with the rillette.

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