Fennel and orange salad with blood orange espuma and caviar lemons

Ingredients for 4 servings:

• 1 m.-large fennel bulb(s)
• 3 blood oranges
• 20 ml lime juice (here from the pickled caviar lemons) *
• 80 ml blood orange juice
• 1 egg yolk
• 80 ml cream
• 50 ml olive oil, preferably orange oil
• Sea salt
• Lemon pepper
• 12 shrimp(s), raw, peeled, deveined
• 2 sea bass fillets with skin
• Salted butter for frying
• Olive oil for frying
• Lemon(s) (pulped from caviar lemons) *

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

with fried sea bass and shrimp

Salad: Grate the fennel very thinly. Peel the blood oranges so that none of the white pith remains, then fillet the oranges. Collect the juice and set aside for the espuma. Espuma: Combine the egg yolks and cream in a tall mixing bowl with a hand blender, add the orange and lemon juice, then slowly mix in the olive oil. Season with sea salt and lemon pepper. Pour through a fine sieve into a 500ml Isi Whip. Attach two cartridges. Refrigerate. Garnish: Thread 3 prawns onto each small bamboo skewer. Cut each sea bass fillet into 2 roughly equal pieces. Heat the butter and olive oil in a pan. Fry the fish skin-side down for 1 minute, then turn. Now add the prawn skewers to the pan and fry with the fish for 1 minute. Turn the fish back over, skin-side down, turn the prawn skewers over, and fry for about 1 more minute. The cooking time depends on the thickness of the fillets, the size of the shrimp, and how cooked you want them. To serve: Mix the shaved fennel with 1-2 tablespoons of the espuma. Place the fennel and orange segments on one side of a plate, and the fish and shrimp on the other side. Pipe a strip of espuma down the center and garnish with pearls from the caviar lemon. Alternatively, decorate with an orange segment. * Caviar lemons are small lemons whose shelled, light pink to yellow flesh looks like caviar pearls. I don’t know if you can buy them anywhere; I discovered them on the farm of friends in the South of France who grow a wide variety of citrus fruits. To preserve them, I shelled the pearls, filled them into small 50 ml jars, poured a mixture of boiled lime juice and water (60:40) over them, sealed them, and stored them in the refrigerator. They’ve held up well for 6 weeks now. Photos in my photo album. https://www.chefkoch.de/user-fotos.php?id=72217