Grilled fish duo with mandarin emulsion

Duo de poissons grillé à l'émulsion de mandarine : instructions

• 1
  Marinate the mackerel and flounder fillets in the oil, lemon juice, and zest.
• 2
  Finely chop the onions, then sauté them in a drizzle of olive oil. In a separate pan, reduce 10 cl of balsamic vinegar with 2 tbsp of honey.
• 3
  Add the vinegar to the onions, then cook for half an hour until they form a compote.
• 4
  Dice the fennel into small cubes, then sauté it in butter and white stock; add the saffron and cream, and season to taste; cook until crisp-tender.
• 5
  Add the chopped parsley just before serving.
• 6
  Squeeze the juice from the mandarins, then reduce it by two-thirds in a saucepan. Add the stock, followed by the cream (you may also add some mandarin zest and a dash of Meaux mustard), and blend until emulsified.
• 7
  Arrange the onions on a plate, then place the fennel on top, followed by the raw marinated mackerel. Remove the fish from the marinade and broil for 2 minutes; place the emulsion on the side.