2 green apples, cored, sliced and cut into matchsticks
1 tbsp finely chopped fresh dill
2 fennel bulbs, thinly sliced on a mandolin
1 garlic clove, crushed
1 unwaxed lemon, finely grated zest only
1 orange, finely grated zest and juice
1 bunch flatleaf parsley
½ bunch fresh tarragon
1 tsp Dijon mustard
1 tbsp small capers
2 cloves garlic, roughly chopped
glug of olive oil
4–6 tbsp olive oil
2 tbsp red wine vinegar
2 tsp sea salt
2 tbsp white wine vinegar
165g/6oz unsalted butter
4 x 150g/5½oz–200g/7oz hake fillet, skin-on, pin-boned
265g/9oz panko or sourdough breadcrumbs