for 4 person

Lemon salsa

1	organic lemon, use grated zest
1	shallot, finely chopped
1	garlic clove, finely chopped
1 ½ tbsp	olive oil
1 tsp	icing sugar
2 pinch	salt
a little	pepper

Fennel

1 tbsp	olive oil
250 g	fennel, thinly sliced
½ tsp	salt
a little	pepper
1 tsp	icing sugar
1 dl	white wine

Fish

1 tbsp	olive oil
2	halibut fillets (each approx. 250 g)
½ tsp	salt

To serve

20 g	Micro Greens

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.

Show complete recipe