Aussteiger Silvaner 2018 trocken

Ingredients

• 600 garctic char fillet with skin
• 2 piecesfennel bulbs
• 2 piecesorganic oranges
• 4 tbspolive oil
• 20 gbutter
• 1 tbsplemon juice
• 1 tspsea salt
• 0,5 tspblack pepper

Preparation

1. 1Peel the oranges so that the white pith is completely removed, then segment the fruit and collect the juice.
2. 2Wash, trim, halve, and slice the fennel very thinly using a mandoline. Set aside the fennel fronds for garnish.
3. 3Whisk together the collected orange juice, lemon juice, half of the olive oil, salt, and pepper to make a dressing.
4. 4Gently toss the fennel slices and orange segments with the dressing and let marinate for about 10 minutes.
5. 5Pat the char fillets dry, lightly score the skin side, and season lightly with salt.
6. 6Heat the remaining olive oil in a skillet and sear the fillets skin-side down until crispy for 3 to 4 minutes.
7. 7Add the butter to the pan, flip the fish fillets once, remove from the heat, and let rest briefly.
8. 8Arrange the salad on plates, place the char fillets on top, and garnish with the fennel fronds.