Pikeperch with Fennel Vegetables
Pikeperch with fennel vegetables is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 bulbs fennel
- 6 shallots
- 2 untreated oranges
- olive oil
- Salt
- Pepper (freshly ground)
- 3 sprigs thyme
- 800 g pikeperch fillet
- 1 tsp Honey
- thyme
- spring onion greens (thinly sliced)
Instructions
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1.
Wash and trim the fennel, cut off the hard core and slice into strips. Peel the shallots and slice them similarly. Thoroughly peel the oranges and separate the segments, catching the juice and squeezing out any remaining pulp.
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2.
Sauté the fennel and shallots in 2–3 tbsp olive oil over high heat for 2–3 minutes. Season with salt and pepper, deglaze with orange juice, add thyme, cover and simmer gently for 6–8 minutes.
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3.
Rinse the pikeperch fillet, cut into eight roughly equal pieces. Season with salt and pepper, brush lightly with olive oil in a grill pan and cook each side for 2–3 minutes until golden brown. Set aside to rest.
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4.
Add the orange segments to the fennel mixture, season with honey, salt, and pepper. Arrange on plates or bowls and place the pikeperch fillets on top.
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5.
Garnish with thyme sprigs and spring onion greens before serving.
