Baked Carp Fillet with Fennel and Orange

Ingredients

• 200 g vegetable onion
• 2 bulbs fennel (with greens)
• 3 chicory heads
• 1 Garlic clove
• 4 thyme sprigs
• 600 g carp fillet (ready to cook, with skin)
• Salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 1 tsp wild fennel seeds
• 100 g flour
• 3 Tbsp plant oil
• 2 tbsp olive oil
• 50 ml orange juice
• 50 ml white wine
• 40 g cold butter (in small pieces)

Instructions

1. 1.

   Peel the onions, cut them lengthwise in half and slice into thin strips. Clean the fennel, wash if necessary, quarter it, remove the hard core and cut into strips; finely chop the greens. Trim about 2 cm from the tips of the chicory heads. Peel the garlic and slice into fine wedges. Wash the thyme, shake dry, strip leaves from stems and finely chop.

2. 2.

   Preheat the oven to 160°C (320°F) with upper and lower heat.

3. 3.

   Rinse the fish fillet cold, pat dry and evenly score the skin side. Divide into four equal pieces and season with salt, pepper, lemon juice and fennel seeds. Dust with flour and tap off excess. Heat oil in an oven-safe pan and sear the fillets skin-side down until crisp. Flip and place the fillets skin-side up on the lower rack of the preheated oven for about 10 minutes to finish cooking slowly.

4. 4.

   Heat olive oil in a pan, sauté onions and fennel for 5-6 minutes. Add garlic, thyme and chicory tips and cook for another minute. Deglaze with orange juice and wine and simmer uncovered for 5 minutes.

5. 5.

   Remove from heat, stir cold butter and fennel greens into the vegetables, season with salt and pepper. Take the fillets out of the oven and arrange on top of the vegetable mixture. Serve immediately.