Onion-orange chutney to pike-perch fillet
easy
75 mins
75 mins
Ingredients
- 4 Onions
- 1 red chilli pepper
- 600 g Oranges
- 1 Pomelo
- 1 Organic Lime
- 1 Garlic clove
- 75 ml white balsamic vinegar
- 100 ml freshly squeezed orange juice
- 25 g brown crumb-candy
- 100 g demerara sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 tranches de filet de sandre sur la peau (à environ 75 g)
- 25 g clarified butter
- 3 Stem(s) Parsley
- 7-10 Tbsp Orange slices
Directions
- 1
Peel and chop the onions. Clean, wash and cut the chili into rings. Peel oranges and pomelo so that the white skin is completely removed. Cut the fruit into cubes. Rinse lime thoroughly with hot water and rub the peel.
- 2
Peel garlic and chop very finely. Mix lime zest, orange and pomelo pulp, chilli pepper, onions, vinegar, orange juice and candy. Leave to stand for 1 hour. Caramelise the sugar in a large pot at low heat. Deglaze with the fruit mixture, bring to the boil and let it boil down at medium heat in an open pot for about 45 minutes. Season with salt and pepper. Wash the fish, dab dry and season with salt and pepper. Heat clarified butter in a large pan. Fry the fish for about 4 minutes on each side. Wash parsley, shake dry and cut into strips.
- 3
Season with salt and pepper. Wash the fish, dab dry and season with salt and pepper. Heat clarified butter in a large pan. Fry the fish for about 4 minutes on each side. Wash parsley, shake dry and cut into strips. Garnish chutney and fish with orange slices and sprinkle with parsley. Rice tastes good with it
- 4
Waiting time 1 hour
Nutrition Facts
260 kcal
28 g
8 g
17 g
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