Red Mullet on Radicchio-Fennel-Orange Salad

Have you tried this fish recipe yet?

Red mullets are saltwater fish that grow up to forty centimeters long. However, usually smaller fish come into the trade. When buying, it is important to make sure that the fish are really fresh, otherwise the usually very delicate meat gets an unpleasant aftertaste.

Leaf salad: Clean and rinse the fennel bulb, slice diagonally into very thin strips, cut off the fennel greens and put aside. Blanch fennel strips briefly in salted water, rinse in cold water and drain in a colander.

Remove the peel from the oranges with a sharp kitchen knife so that the white inner peel is also removed and cut out the individual fillets between the separating skins. Collect the orange juice that comes out and squeeze out the juice from the remaining oranges.

Mix orange juice with pepper, juice of one lemon, salt, a pinch of orange, sugar, fennel green and lemon zest and mild olive oil.

Clean the leaf lettuce, remove the coarse white parts, rinse, drain and pluck into bite-sized pieces.

Red mullet: Sauté the red mullet fillets in the oil in a frying pan over medium heat for two to three minutes on the skin side, remove from the heat, turn to the other side and cook in the residual heat of the frying pan until translucent. Drain on kitchen roll, season with salt and season with pepper.

Sprinkle lettuce leaves with fennel

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