- Cook the fennel and slice it to stripes.
- Slice the speck in long broad stripes and wrap it around the char. Marinate the filets and put them in the convection oven by 180 C° for 10 min.
- In the meantime, fillet oranges and marinate the fennel and olives with salt, pepper, olive oil and malt.
- Serve the char on the orange-fennel-salad.