Pangasius on Fennel Salad in Orange Vinaigrette

Summary

Ingredients

• 500 g fish fillet (s) (panasius fillet), ready to cook
• 1 clove garlic
• 1 sprig thyme
• Oil, for frying
• 2 tuber / s fennel
• 2 orange (s), organic
• 3 tablespoon vinegar, (sushi vinegar)
• 1 tablespoon oil, (orange oil)
• 5 tablespoon olive oil
• salt
• pepper

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Instructions

1. If necessary, grate the orange peel finely or tear the zest and mix it with the olive oil to produce an orange oil.
2. Peel the oranges, remove the fillets with a small knife and set aside. Squeeze out the juice of the remaining orange and collect it in a bowl. First add vinegar, salt, sugar and pepper while stirring until the spices have dissolved. Now slowly add the oils (orange oil and olive oil) and stir into a dressing.
3. Put the fennel green aside for decoration. Clean the fennel and cut into thin slices, better slicing. Add to the bowl and marinate with the dressing. Add the orange fillets.
4. Portion fish if necessary. Fry briefly on both sides in a coated pan with the oil, pressed garlic and thyme and cook. Season with salt and pepper.
5. Serving: First, arrange the fennel salad with the orange fillets on a plate. Place the fish on top and decorate with fennel greens. Good Appetite!