Hand blender
Citrus glaze
50 g butter
½ orange
,
grated zest and juice
½ lemon
,
grated zest and juice
½ lime
,
juice
25 g honey
1 g salt
Seasoned panko mixture
50 g butter
35 g panko
¼ tsp ground turmeric
¼ tsp salt
¼ tsp fish seasoning mix
15 g puffed quinoa
½ lemon
,
grated zest only
Saffron sauce
¼ fennel
ice water
1 stalk celery
1 medium-sized shallot
1 clove of garlic
1 tbsp sunflower oil
1 bay leaf
4 black peppercorns
5 saffron threads
50 ml Noilly Prat
50 ml dry white wine
250 ml vegetable bouillon
20 g butter
salt
sugar