Perch Fillets with Citrus-Vanilla Cucumber Salad
- For the cucumber salad
- 1 Cucumber
- 1 lemon (juiced)
- Oranges (juiced)
- 1 Vanilla bean
- 2 tablespoons olive oil
- 2 tablespoons Whipped cream
- 1 pinch sugar
- 1 sprig fresh mint
For the cucumber salad: Peel and thinly slice the cucumber. Place the cucumber slices in a shallow dish, sprinkle with a bit of salt and let stand for about 1 hour.
Combine the lemon juice and orange juice in a bowl. Cut the vanilla bean in half lengthwise, scrape out the seeds and add to the juice. Whisk in the olive oil and whipping cream and season to taste with salt and sugar.
Pour the marinade over the cucumber slices and refrigerate for 1-2 hours.
For the perch: Heat the vegetable oil in a large pan and cook the perch fillets for about 5 minutes on each side. Remove from heat and season with salt and pepper. Serve the perch fillets with the cucumber salad and garnish with fresh mint.