Orange Fish Pan with Fennel and Pine Nuts

Ingredients

• 600 g redfish fillet (or cod)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 2 tbsp pine nuts
• 500 g fennel
• 2 thin stalks leeks
• 4 tbsp oil
• 150 ml Vegetable broth
• 2 oranges (juiced)
• 2 tsp grated orange zest (unprocessed)
• 1 orange
• 1 tbsp sugar
• 150 g heavy cream
• 2 tbsp anisette (Pernod)

Instructions

1. 1.

   Wash fish fillet, pat dry and cut into bite-sized pieces. Season with salt, pepper, and lemon juice.

2. 2.

   Toast pine nuts in a dry pan until golden yellow; set aside.

3. 3.

   Wash fennel, trim, and slice thinly. Wash leeks, trim white part into cubes and light green diagonally into ~4 cm pieces.

4. 4.

   Sauté leek cubes, green parts, and fennel in 2 tbsp oil, pour in broth, cover and cook over medium heat for 4-5 minutes until firm; season with salt and pepper.

5. 5.

   Brown fish pieces in remaining oil for 2-3 minutes, keep warm. Peel orange with a sharp knife, cut along the membranes to remove fillets, catching juice.

6. 6.

   Melt sugar in a pan over medium heat, deglaze with orange juice, zest, and cream; let reduce slightly. Season sauce with anisette, salt, and pepper. Warm fish pieces and orange fillets in sauce.

7. 7.

   Arrange vegetables on plate, place fish on top, spoon sauce over, and sprinkle pine nuts before serving.