Pike-Perch Fillet with Marinated Vegetables

Ingredients

• 2 red shallots
• 1 bulb fennel
• 400 g carrots (4 carrots)
• 400 g leeks (2 stalks)
• 1 Organic Orange
• 3 tbsp olive oil
• 600 g pike‑perch fillet (with skin)
• Salt
• Pepper
• 10 g whole wheat flour (1 tbsp)
• 10 g tarragon (0.5 bunch)

Instructions

1. 1.

   Peel and quarter the shallots, then cut into individual pieces. Clean, wash, halve, trim the core of the fennel, and slice it thinly. Peel and cut the carrots lengthwise or into quarters depending on size. Clean, wash, halve the leeks and cut them into 8‑cm long segments.

2. 2.

   Peel the orange hot, grate dry, and peel off fine strips of zest. Halve the orange and squeeze out the juice.

3. 3.

   Heat 1 tbsp oil in a non‑stick pan over medium heat. Sauté the vegetables for 3–4 minutes, then deglaze with orange juice and cover to steam for about 10 more minutes.

4. 4.

   Meanwhile wash the pike‑perch fillets, pat dry, cut into four equal pieces, season with salt and pepper, and dust the skin side with flour. Heat the remaining oil in a pan; sear the fish fillets skin side down for 3–4 minutes, then flip and cook for about 2 more minutes.

5. 5.

   Wash and dry the tarragon, strip off leaves, set aside some, and cut the rest into fine strips.

6. 6.

   Season the vegetables with salt and pepper, fold in orange zest and sliced tarragon. Plate the vegetables, top with the pike‑perch fillets, and garnish with tarragon leaves.