1 extra-large apple, such as fuji variety, peeled, cored, and cut for a juicer
1 kumquat, quartered, flesh and seeds removed
¼ teaspoons ground coriander
2 tablespoons grapeseed, or other neutral oil
½ tablespoons chinese five-spice powder
300 g fish fillets
25 ml apple-cider vinegar
Recipe preparation steps
Heat the olive oil in a saucepan over medium-low heat. Add the onions, grapes, juniper berries, and a little salt to the saucepan. Stir well, cover, and cook the onions until they start to “melt,” about 30 minutes. Stir the onions frequently.
Juice the apple. Combine the juice with about a third of the pulp, the kumquat, vinegar, and coriander in the bowl of a small food processor. Puree until everything is well blended and the kumquat is reduced to very small pieces. Strain the sauce and set aside.
Heat the grapeseed oil in a large frying pan over medium-high heat. Evenly sprinkle the five-spice over the fish. Cook the fish as appropriate for the variety being used.
Divide the onions between individual, heated serving plates. Place a fillet on top of each pile of onions. Serve the sauce in small bowls on the side.