[WATCH]Lampuki and spinach salad with orange and pickled fennel

Watch Sean Gravina make a sautéed lampuki salad tossed in a raw baby spinach salad served with a fresh orange and dill vinaigrette, red onion, orange segments, water chestnuts and pickled fennel.

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      Lampuki and spinach salad with orange and pickled fennel

      Ingredients

      • 2 lampuki fillets
      • 1 bag baby spinach
      • 1 red onion
      • 2 oranges, segmented
      • Handful water chestnuts

      Vinaigrette

      • 2 cup fresh orange juice (form 4 oranges) plus 1 tbsp extra
      • Fresh lemon juice
      • ¼ tbsp Champagne vinegar
      • 1 tbsp peanut oil
      • ¼ tsp sesame oil
      • ½ tsp fine salt
      • Dill

      Pickled fennel

      • 1 medium fennel bulb
      • 1 cup rice wine vinegar
      • ¼ cup sugar
      • 1 tsp black peppercorns
      • 1 tsp kosher salt

      Method

      • Place fennel in a heatproof glass jar that holds one litre of liquid.
      • Bring vinegar, sugar, peppercorns, salt, and ½ cup water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
      • Pour liquid into jar, cover, and set aside to cool to room temperature.
      • Refrigerate until ready to use. (This can be done up to a week in advance)
      • Make the vinaigrette by reducing the fresh orange by half and let it cool.
      • Add the reduced juice to a bowl together with a dash of orange juice an some squeezed lemon. Gradually blend the oils slowly to emulsify and once thickened add the dill.
      • Sautee the fish in a medium hot pan in some butter and garlic, flip the fillet once and turn off the heat and let it cook gently.
      • Mix the raw baby spinach with some vinaigrette and plate,
      • Add the sliced onions, orange segments and water chestnuts.
      • Break the fish gently with a fork and place on the salad and finish off with the pickled fennel and some more vinaigrette.