Roasted Gilthead Seabream with Braised Fennel Wedges, Carrot

1. cut the fennel bulbs into narrow wedges. Rinse and dry the dorado.

2. Mix 4 tbsp olive oil with salt, Pernod, juice of one lemon and pepper and brush the dorado with it. Fill with sage leaves a clove of garlic in the bowl. Marinate for 30 minutes. Preheat the stove to 160 °C.

3. sear the dorado in hot oil and finish cooking in the stove in 20 to half an hour.

4. lightly caramelize the powdered sugar and sauté the carrots and fennel in it. Add butter, Pernod, white wine and clear soup and simmer.

Melt the butter and sauté the pear in it. 6.

Add the orange zest to the vegetables and cook for a short time. Top with the pears and sprinkle with fennel greens.

Serve with white bread or possibly potatoes or potato gratin.

Our tip: Use young, tender carrots!

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