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perch fillet with fennel orange salad

Perch fillet with fennel-orange salad

Perch is a versatile fish with moist, translucent, deep-pink flesh.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 278 kcal

EQUIPMENT (click pictures for details)

Ingredients
  

For the orange oil:

For the dressing:

Instructions
 

  • Remove the zest of the orange with a microplane or zester and separate the orange segments.

Prepare the oil

  • Combine the oil and the zest and simmer for 5 minutes.
  • Let the orange zest infuse while the oil is cooling.

Make the dressing

  • Cut the outer leaves of the fennel into small pieces.
  • 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.
  • Blend to a purée and combine with the cheese, vinegar and 2 tbsp of grapeseed oil until a smooth texture.
  • Pass the mixture through a thin mesh sieve. Season to taste and set aside.

For the salad

  • Use a mandolin to slice the heart of the fennel bulbs into transparent slices.
  • Place the fennel into iced water for 20 minutes.
  • 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.
  • Pan fry or grill the fish fillets.

Notes

  • Plunging the fennel in iced water will make the vegetable crisp.
  • Make the orange oil in advance. It keeps in the fridge for up to a month.
  • If you need some zest and you can’t find organic oranges, blanch them for 1 minute to remove pesticides, chemicals or wax that may be on them.

Nutrition for 1 portion

Calories: 278kcalCarbohydrates: 1gProtein: 1gFat: 31gCholesterol: 8mgSodium: 24mgSugar: 1gVitamin A: 136IUVitamin C: 1mgCalcium: 7mg
Keyword fennel, orange, perch, salad
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