FRIJE

Instructions

• 1.   Heat the barbecue with the lid to 200°C (392°F).
• 2.   Rinse the fennel and cut off the stems. Reserve some of the greens for garnish.
• 3.   Pat dry the fennel and place it in an aluminum tray.
• 4.   Cover with coarse sea salt and place it in the middle of the grill. Close the lid and cook for 15 to 20 minutes.
• 5.   Remove from the barbecue and let it cool.
• 6.   Cook the orange juice with the zest until it reduces by half.
• 7.   Let it cool and mix it with olive oil. Season with pepper and salt.
• 8.   Cut the Berloumi into slices of ½ cm thickness.
• 9.   Cut the grapes in half.
• 10.   Arrange the watercress on a plate.
• 11.   Break the salt crust around the fennel and release the vegetable. Cut it into slices and arrange them on the salad. Add the grapes.
• 12.   Grill the Berloumi for a few minutes on each side on the hot grill and place it on top of the vegetables.
• 13.   Drizzle with the orange sauce, season with pepper, and garnish with fennel fronds.

Nutritional information *