Red Mullet with Fruity Fennel Salad

Ingredients

• 1 bulb fennel
• Salt
• 2 oranges
• 1 tbsp Lemon Juice
• pepper (from grinder)
• pinch sugar
• lemon zest ½ tsp
• orange zest ½ tsp
• 2 tbsp olive oil
• small head radicchio
• 320 g red mullet fillets (4 fillets, ready to cook with skin)
• 1 tbsp oil
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Clean and wash the fennel, then cut it into very thin strips. Chop a small amount of fennel greens and set aside. Blanch the fennel strips in boiling salted water for 3 minutes. Drain in a colander, shock with cold water, and let drain.

2. 2.

   Peel the oranges thoroughly with a sharp knife, removing the white pith. Cut fruit segments from the separating membranes and catch the juice that drips out. Squeeze juice from the remaining orange parts. Mix the orange juice with lemon juice, salt, pepper, sugar, fennel greens, lemon zest, orange zest, and olive oil. Separate the radicchio leaves from the stem, discard the white ribs, wash the leaves, dry them, and tear into bite‑sized pieces.

3. 3.

   Wash and pat dry the red mullet fillets. Heat oil in a pan and sear the fillets skin side down over medium heat for 2–3 minutes. Remove the pan from the stove, flip the fillets, and let them finish cooking in residual heat until translucent. Drain on paper towels and season with salt and pepper.

4. 4.

   For serving, mix radicchio with fennel, orange segments, and the dressing, then spread onto plates. Arrange the red mullet fillets on top and garnish with fennel greens.