Grilled meagre + fennel & citrus salad by Laurent Dagenais – La Belle Excuse

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Grilled meagre + fennel & citrus salad by Laurent Dagenais

Grilled meagre + fennel & citrus salad by Laurent Dagenais

Serves : 4
Prep time : 20 min
Cook time : 15 to 20 min

Ingredients

Grilled fish

1 meagre (cleaned + scaled)
1 lemon (cut in slices)
1 red onion (thinly sliced)
Fleur de sel La Belle Excuse
3 sprigs of thyme
3 sprigs of rosemary
Olive oil La Belle Excuse (to taste)

Salad

2 fennels (thinly sliced)
1 red onion (thinly sliced)
10 green beans (thinly sliced on a bias)
1 orange (segments + juice)
2 lebanese cucumbers (cut in small irregular pieces)
1 bunch of greek basil
100 ml white balsamic vinegar (or to taste)
Olive oil La Belle Excuse (to taste)
Fleur de sel La Belle Excuse
Freshly cracked black peppercorn

Steps

Start by scoring the fish on each side. Season the outside and the inside of the fish with Fleur de sel La Belle Excuse. Stuff the inside of the fish with lemon slices, red onion slices, thyme and rosemary. Drizzle some olive oil on the fish and place on a grilling rack and close tightly. You can also use kitchen twine to tie the fish tightly and place directly on a grill. Grill on medium high heat for 6-8 minutes on each side or until both sides are golden and crispy. Set aside to rest.
Combine all the ingredients for the salad in a large mixing bowl. Taste for seasoning. Place salad directly onto the grilled fish and serve immediately.

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