Perch fillet with fennel-orange salad

🧂 Ingredients

• 2 pcs fillets of perch – skin off
• 2 pcs fennel bulbs
• 1 pc orange organic
• 2 pcs sprigs of dill
• 100 ml grapeseed oil
• pc Zest of 1 orange
• Outer leaves of the fennel
• 1 tbsp +2 tbsp grapeseed oil
• ½ tsp fennel seeds or anise seeds
• 1 dash pastis
• 2 tbsp creamy cheese

  feta, fresh goats’ cheese…
• 1 tbsp apple cider vinegar
• Few blueberries
• Tomato cherries

Instructions

• 1 Remove the zest of the orange with a microplane or zester and separate the
  orange segments.
• 2 Combine the oil and the zest and simmer for 5 minutes.
• 3 Let the orange zest infuse while the oil is cooling.
• 4 Cut the outer leaves of the fennel into small pieces.
• 5 Add 1 tbsp of grapeseed oil, 1 tbsp of water, pastis, and fennel seeds. Cook in
  a covered pan over a low heat until soft and tender.
• 6 Blend to a purée and combine with the cheese, vinegar and 2 tbsp of grapeseed
  oil until a smooth texture.
• 7 Pass the mixture through a thin mesh sieve. Season to taste and set aside.
• 8 Use a mandolin to slice the heart of the fennel bulbs into transparent slices.
• 9 Place the fennel into iced water for 20 minutes.
• 10 Drain and pat dry the sliced fennel before tossing together with the orange
  segments, a pinch of salt and pepper, the infused oil, and a lot of chopped
  dill.
• 11 Pan fry or grill the fish fillets.

Nutrition Info