[WATCH]Lampuki and spinach salad with orange and pickled fennel

Watch Sean Gravina make a sautéed lampuki salad tossed in a raw baby spinach salad served with a fresh orange and dill vinaigrette, red onion, orange segments, water chestnuts and pickled fennel.

Lampuki and spinach salad with orange and pickled fennel


  • 2 lampuki fillets
  • 1 bag baby spinach
  • 1 red onion
  • 2 oranges, segmented
  • Handful water chestnuts


  • 2 cup fresh orange juice (form 4 oranges) plus 1 tbsp extra
  • Fresh lemon juice
  • ¼ tbsp Champagne vinegar
  • 1 tbsp peanut oil
  • ¼ tsp sesame oil
  • ½ tsp fine salt
  • Dill

Pickled fennel

  • 1 medium fennel bulb
  • 1 cup rice wine vinegar
  • ¼ cup sugar
  • 1 tsp black peppercorns
  • 1 tsp kosher salt


  • Place fennel in a heatproof glass jar that holds one litre of liquid.
  • Bring vinegar, sugar, peppercorns, salt, and ½ cup water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
  • Pour liquid into jar, cover, and set aside to cool to room temperature.
  • Refrigerate until ready to use. (This can be done up to a week in advance)
  • Make the vinaigrette by reducing the fresh orange by half and let it cool.
  • Add the reduced juice to a bowl together with a dash of orange juice an some squeezed lemon. Gradually blend the oils slowly to emulsify and once thickened add the dill.
  • Sautee the fish in a medium hot pan in some butter and garlic, flip the fillet once and turn off the heat and let it cook gently.
  • Mix the raw baby spinach with some vinaigrette and plate,
  • Add the sliced onions, orange segments and water chestnuts.
  • Break the fish gently with a fork and place on the salad and finish off with the pickled fennel and some more vinaigrette.