Redfish with Radicchio-Orange-Salad
- 1 fennel bulb
- 2 oranges
- 1 tablespoon lemon juice
- freshly ground pepper
- 1 pinch of sugar
- 1 large pinch of both grated orange- and lemon peel
- 3 tablespoons mild olive oil
- 1 small radicchio
- 4 boned filets of redfish
- 120 g Bergader Edelpilz
Clean the fennel and cut it into very fine strips. Chop the fennel leaves and put them aside. Peel the oranges and remove slices of the flesh. During preparation catch the leaking juices and also squeeze any remaining juice from the leftovers.
Mix the orange juice with the lemon juice, salt, pepper, a pinch of sugar, the chopped fennel leaves, the orange and lemon peel and 2 tbsp olive oil. Clean the salad, let it drain and then break into bite-sized pieces.
Roast each side of the redfish fillets for 2 – 3 minutes in the remaining oil. Remove the pan from the cooker and let the fish steep for 2 minutes. Then drain on kitchen paper and season with salt and pepper.
Mix the salad, fennel strips, orange slices and the marinade. Arrange on a plate with the redfish fillets. Cut Bavaria blu into cubes and scatter on top of the salad.
Tipp: Instead of Bergader Edelpilz you can use Bavaria blu.