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

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.