Roasted Gilthead on Fennel, Oranges and Wild Herbs

Finely dice one onion and sauté in 25 milliliters of olive oil, set aside. Remove the stem of the fennel, chop the fennel greens and set aside. Cut fennel into two centimeter pieces, blanch in salted water (make al dente and cool in cold water).

Chop one clove of garlic and add to the sautéed onions. Fillet the orange, chop a few zests from the peel.

Put onions one more time, add a tiny bit of sugar and pepper, pour in fennel and orange zest and sauté briefly. Add salt and 1/2 tsp cooked chicken soup, fill up with port wine and orange juice, simmer and maybe thicken with potato flour. Just before serving, fold in orange fillets and chopped fennel greens.

Make a red bell pepper butter with softened butter, red pepper powder, chili seasoning, peppercorns, salt, pepper, a clove of chopped garlic, pipe into rosettes and set aside to cool.

Finely dice the second onion and sauté with turmeric in the remaining olive oil until translucent, add couscous covered with water.

Add remaining chicken stock, salt and pepper and stir, simmer on low heat for three to four minutes.

Coarsely chop wild herbs, season fish fillets with salt, pepper and a squeeze of lemon and lightly flour, fry in canola oil on both sides for about three min. Finally, add pepper butter to frying pan.

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