Salmon trout on fennel and orange vegetables à la Didi

Ingredients for 1 servings:

• 125 g salmon trout fillet(s)
• 1 fennel bulb(s)
• 1 orange(s)
• 1 tsp dill tips
• 2 tsp sugar
• 50 ml red wine
• 2 small shallots
• 1 tbsp butter
• n. B. Sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash and roughly chop the fennel bulb. Cut the chopped bulb into small cubes. Peel the shallots and slice them into thin strips. Fillet the orange, squeeze out the membranes, and reserve the juice. Mix the juice with the red wine. Skin the salmon trout fillet. Heat a pan with the butter. Add the fennel cubes and shallot strips to the pan and sauté with the lid on for 5 minutes. Add the sugar and caramelize briefly, then season with salt and pepper. Deglaze the vegetables with the orange juice and wine. Season the salmon trout fillet on both sides with salt and pepper. Place the fillet on the vegetables, cover, and sauté over medium heat for 5 minutes. Add the dill sprigs and sauté for another 5 minutes with the lid on. Remove the fillet from the pan. Season the vegetables with salt and pepper and stir in the orange segments. Arrange the salmon trout fillet on the vegetables and serve.