Saltimbocca of pike-perch on orange and fennel salad with harissa yogurt

For 4 people

Ingredients · Servings 4

Method · 45 min

Clean the fennel, remove the fronds and set them aside. Peel the onions. Slice both into the thinnest possible slices or strips. (This works best with a good mandoline or a slicer.)
Peel 3 oranges, removing all the white pith. Slice the oranges, then halve the slices. Thinly peel the zest from the remaining orange. Cut the zest into very fine strips.
Halve the orange, squeeze out the juice, and whisk it together with the zest strips, olive oil, and lime juice in a large bowl. Add the sliced fennel, onions, and orange slices, and season generously with salt and pepper. Tear the fennel fronds into pieces and add them to the salad. Gently toss everything together and let it marinate for about 20 minutes.
Meanwhile, stir the yogurt with the harissa and a little lemon juice until smooth. Rinse the pike-perch fillets under cold water and pat dry. Season the fish pieces with salt and pepper and wrap each with a slice of ham and two sage leaves.
Fry the saltimbocca in clarified butter in a hot pan along with the remaining sage leaves for 3-4 minutes on each side. Then season with a little salt and pepper and divide among plates with the salad. Serve with yogurt sauce.

Fennel bulbs

Greek cream yogurt (10% fat)

Clean the fennel, remove the fronds and set aside. Peel the onions. Slice both as thinly as possible.

Cut into strips. (This is best done with a good vegetable slicer or a meat slicer.)

Meanwhile, stir the yogurt with the harissa and a little lemon juice until smooth. Rinse the pike-perch fillets under cold water and pat dry.

Season the pieces of fish with salt and pepper and wrap each piece with 1 slice of ham and 2 sage leaves.