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Ingredients
Baked Carp with Fennel and Orange
- Ingredients
- 200 grams yellow onion
- 2 Fennel bulb (with greens)
- 3 Endive
- 1 garlic clove
- 4 thyme
- 600 grams Carp (ready to cook, with skin)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 1 tsp wild fennel seeds
- 100 grams Pastry flour
- 3 Tbsps vegetable oil
- 2 Tbsps olive oil
- 50 milliliters Orange juice
- 50 milliliters white wine
- 40 grams cold butter (in small pieces)
Peel the onions, cut in half lengthwise, then into thin wedges. Clean the fennel with a brush, and rinse if needed. Cut into quarters, remove the tough stalk and cut the bulb into strips. Chop the greens finely. Cut the endive into slices about 2 cm (approximately 1/2 inch) wide. Peel the garlic and cut into thin slices. Rinse the thyme, shake dry, strip the leaves from the stems and finely chop.
Preheat the oven to 160°C (approximately 325°F).
Rinse the fish fillet under cold water and pat dry. Cut into four equal pieces and season with salt, pepper, lemon juice and fennel seed. Sprinkle with flour to dry the surface. Heat the vegetable oil in an ovenproof pan and fry the fish skin side down until crispy. Then flip the fish and bake in the preheated oven for 10 minutes on the lower rack.
Heat the olive oil in a pan, and saute the onions and fennel together for 5-6 minutes. Add the garlic, thyme and endive, and cook for 1 more minute. Deglaze the pan with the orange juice and wine, and simmer for 5 minutes.
Remove the pan from the heat, stir in the cold butter and fennel greens, and season with salt and pepper. Remove the fish from the oven and arrange over the vegetables. Serve immediately.