Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

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In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.

Fretwell explains to us how the classic French dish is a mainstay on the chains’ menus and how it has become its second best-selling starter.

First, create a base for the soup using finely-chopped Onions, Fennel, Anise Star, Fennel Seed, San Marzano Plum Tomatoes, Thyme, Garlic and Saffron Powder.

Cook this on a low heat in a pan, adding a dash of Pernod and White Wine into the mix.

Add Cayenne Pepper Powder and Salt to season the soup.

Chop a selection of fish into one to two centimetre pieces and cook them in the pan.

Pour a litre of Cold Water into the pan and boil for 20 minutes.

Blend the soup and then sieve it into a bowl before sprinkling Parsley on to it.

Serve with Croutons and Garlic and Saffron Mayonnaise.

To make the Garlic and Saffron Mayonnaise crack two egg yolks into a bowl and gently whisk them with olive oil.

Add garlic purée and saffron powder and whisk until you are happy with the consistency of the mayonnaise.

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