Leek and Orange Salad with Perch
With a sharp knife, remove peel and pith from oranges. Cut into slices, reserving any resulting juice. Rinse, trim and slice leeks crosswise.
Heat 3 tablespoons of olive oil in a pan. Add leeks and sauté 1-2 minutes. In the last few seconds, stir in pine nuts and raisins. Transfer pan contents to a bowl. Add remaining olive oil to the pan, along with vinegar and reserved orange juice. Season with salt, pepper and sugar and pour over leeks.
Rinse perch, pat dry and cut into bite-sized pieces. Sauté perch in melted butter, 2-3 minutes per side. Season with salt and pepper. Divide warm leek and orange salad among plates and top with perch. Serve sprinkled with chervil.