[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.