Recipe for Orange Carpaccio with Haddock and Appenzeller Cheese

Pour the milk into a saucepan and bring it to a boil.

Lower the heat and poach the fish for 3 to 4 minutes over low heat. Remove it, place it on paper towels, and cut it into small pieces.

Peel the oranges, making sure to catch the juice that drips out. Cut them into slices about 1/2 cm thick. Place them gradually on plates. Cut the cheese into small sticks and the dried apricots into small pieces.

Arrange the fish, apricots, and cheese on the plates. Emulsify the olive oil and orange juice together. Season with salt and pepper. Drizzle the carpaccio with the vinaigrette. Add the finely chopped cilantro and serve quickly.

To finish: Tips: Salt moderately, as the haddock is already salty.