Sturgeon with caviar, fennel and dill oil


Fish & Shellfish

  • 400g of sturgeon loin, skinned

Store Cupboard

  • 40g of Maldon salt
  • 10g of granulated sugar
  • 8g of sea salt
  • 2g of sea salt
  • 1.5g of sea salt
  • 100g of fish stock

Spices & Dried Herbs

  • 10g of fennel seeds, toasted and crushed
  • 5g of star anise, crushed
  • 8g of fennel seeds, toasted
  • 3 green cardamom pods, husks removed and seeds crushed
  • 5g of liquorice stick, crushed
  • 1g of fennel pollen
  • 100g of fennel, finely sliced (use the trimmings from the fennel flames for this)
  • 3g of fennel seeds

Fruit & Vegetables

  • lime juice, to taste
  • 1 fennel bulb, tough outer leaves removed (reserve these to use in the fennel sauce)
  • 1 fennel bulb
  • 15g of lime juice
  • 5g of finger lime, seeds only
  • 8g of fennel fronds, chopped
  • 30g of shallots, finely sliced
  • 30g of button mushrooms, finely sliced
  • 1/4 lime, juiced
  • 5g of fennel fronds
  • 20g of spinach
  • 10g of spinach

Oils & Vinegars

  • 200g of rapeseed oil

Salad & Fresh Herbs

  • 5g of thyme leaves, bruised
  • 3g of rosemary leaves, bruised
  • 90g of dill, picked
  • wild fennel tops


  • 40g of butter
  • 100g of whipping cream


  • 20g of olive pomace oil
  • 200g of olive pomace oil
  • caviar, or fish roe


  • 100g of white wine
  • 10g of Pernod


  • 40g of vermouth

Speciality Ingredients

  • 0.3g of xanthan gum