John Myers
Salads: Orange and Pikeperch Salad
The perfect salads: orange and pikeperch salad recipe with a picture and simple step-by-step instructions.
- 1 handful Fresh baby spinach leaves
- 1 handful Fresh rocket
- 1 piece Spring onion
- 1 piece Pikeperch fillet approx. 100 g
- 1 piece Orange fresh
- 2 tablespoon Orange oil *
- 0,5 teaspoon Orange sugar **
- 1 Knife point Black pepper from the mill
- 1 pinch Salt
- Wash and dry the spinach and arugula and place in a bowl.
- Clean the spring onions, cut into rings and fold into the salad.
- Fillet the orange, collecting the juice and halving the fillets. Mix into the salad as well.
- Heat a tablespoon of orange oil in a pan and sear the pikeperch fillet on the skin side. Pepper and salt the meat side. Let cook slowly. Take out and cut into bite-sized pieces.
- Mix the collected orange juice with the second tablespoon of orange oil and season with salt, pepper and the orange sugar.
- Place the salad on a deep plate and pour the dressing over it.
- Finally, distribute the lukewarm pieces of fish on the salad.
- * Orange oil: From a hot-washed orange with a sharp knife, peel off the peel WITHOUT the whites and place in a bottle. Pour rapeseed oil on top and let it steep for about four weeks.
- ** Orange sugar: grind the rocked orange peel with sugar in a blender.
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