Barsch Carpaccio with Beetroot and Orange

Ingredients

• 1 large orange
• 1 bulb fennel with greens (200 g)
• 0.5 radicchio
• 2 chicory leaves
• 1 beetroot (≈200 g)
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tsp lingonberries (jar)
• Salt
• pepper (ground)
• a pinch ground cumin
• 400 g very fresh sea bass fillet

Instructions

1. 1.

   Peel the orange all around with a sharp knife. Remove the fillets from between the skins and catch the released juice. Squeeze the remaining skin for extra juice. Wash the fennel, quarter it, remove the stalks and tough stems, and discard the greens. Slice the bulb into thin strips. Wash the radicchio and chicory, dry by shaking, and slice into strips. Peel the beetroot and shave into thin slices.

2. 2.

   Combine balsamic vinegar with 2 tbsp oil, orange juice, lingonberries, a little salt, pepper, and cumin in a tall vessel and blend until smooth. Taste the dressing. Rinse the fish, pat dry, cut into narrow strips, lightly season with salt and pepper.

3. 3.

   Lay beetroot slices thinly on plates. Alternately arrange salad, fennel, orange segments, and fish spirally over them. Garnish each layer with a beetroot slice and drizzle with dressing and remaining oil. Finish with freshly ground pepper and sprinkle fennel greens before serving.