Red Mullet with Citrus Fennel Salad
- For the salad
- 1 Fennel bulb
- 2 Oranges
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 pinch sugar
- finely grated Lemon peel (1/2 tsp)
- finely grated Orange peel (1/2 tsp)
- 2 Tbsps olive oil
- 1 sm head Radicchio
For the salad: Rinse the fennel, trim, core and then very thinly slice. Set some fennel fronds aside. Blanch the fennel in boiling water for 3 minutes. Shock in ice water and drain.
Peel the oranges with a sharp knife carefully, removing all of the pith. Carefully cut out the orange segments between the membranes. Squeeze out the juice from the leftover orange parts. Whisk the orange juice with the lemon juice, sugar, fennel, lemon zest, orange zest and olive oil. Season with salt and pepper. Trim the radicchio, core and then separate into individual leaves. Cut out the white ribs. Rinse the leaves, spin dry and tear into bite-sized pieces.
For the fish: Rinse the fish fillets and pat dry. Heat the oil in a pan and sear the fillets, skin-side down, over medium heat for 2-3 minutes. Remove the pan from the heat, flip the fish fillets over and let cook off the heat until cooked to your liking. Drain on paper towels and season with salt and pepper.
To serve: Toss the radicchio with the fennel mixture and orange segments and arrange on serving plates. Place the fish fillets over top and garnish with fennel fronds.