Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon salsa
Fennel
Fish
To serve
How it's done
Lemon salsa
Place the lemon zest in a small bowl. Peel all round the lemon down to the flesh. Remove the lemon segments with a sharp knife. Dice the segments, reserve the juice. Add the lemon segments to the bowl with the lemon zest. Add the shallot and garlic to the reserved lemon juice, add the oil and icing sugar, mix, season.
Fennel
Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 4 mins. on each side, season. Dust with icing sugar, toss the fennel in the sugar and allow to caramelize slightly. Pour in the wine, simmer for approx. 5 mins. until soft, remove.
Fish
Heat the oil in the same pan. Cut the fish fillets in half, season with salt, fry for approx. 3 mins. on each side.
To serve
Plate up the fennel with the fish, top with the lemon salsa and micro greens.
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