Perch Fillet with Fruity Fennel and Carrots
Ingredients
- Ingredients
- 600 grams Fennel bulb
- 4 carrots
- 8 Tbsps sunflower oil
- 3 Tbsps light soy sauce
- 1 tsp sugar
- 150 milliliters dry white wine
- 3 Oranges
- 4 Pike fillets (each about 140 grams)
- 2 Tbsps Pastry flour
- salt
- white peppers
Preparation steps
Trim fennel bulbs and set the greens aside. Halve the fennel bulbs, cut out the stalk and cut bulbs into fine strips. Peel carrots and cut into matchsticks. Sauté fennel strips and carrots in 2 tablespoons sunflower oil. Add soy sauce and sugar and deglaze with white wine. Simmer 5-6 minutes. Remove peel from oranges with a sharp knife and cut out out the segments between the separating membranes. Add orange segments to the fennel strips and carrots. Chop half the fennel greens finely and add to the pan. Season with salt and pepper to taste.
Rinse the fish fillet briefly and pat dry. Season with salt and pepper and coat with flour. Fry the fish slowly, skin-side down for 4-5 minutes, then turn and continue to cook briefly. Remove from the heat and let stand until cooked through. Arrange fish on the vegetables and garnish with fennel greens.
