Fennel Salad with Roasted Apricots – * – V. Klink

(*) Fennel salad with roasted apricots and roasted gilthead.

Put the apricots briefly in boiling water, take them out, peel off the skin (*), remove the stone and cut into slices.

Caramelize the apricot slices in the butter with the sugar until brown all over and mix with the fennel.

For the salad dressing, mix olive oil with a little juice of a lemon and the fresh, not too finely chopped kitchen herbs, season strongly with sugar, salt and freshly ground pepper and dress the fennel-apricot mixture with it, mix well.

Season the dorade fillets with salt and pepper and roast them in a frying pan with a little olive oil on both sides – two minutes each, starting on the skin side – and serve with the leaf salad.

(*) Depending on the apricot variety, the skin may be very thin, in which case it is not necessary to remove the skin from the fruit.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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