John Myers
Salmon Fillet on Fennel Vegetables – We’ll Put Together Recipe
The perfect salmon fillet on fennel vegetables – we’ll put together recipe recipe with a picture and simple step-by-step instructions.
- 2 piece Salmon fillet
- 1 Fennel bulb
- 0,5 teaspoon Fennel seed powder
- White milled pepper
- Sea salt from the mill
- 1 Organic orange
- 20 g Pine nuts
- 2 tablespoon Clarified butter, liquid
- Preheat the oven to 180 ° C O / U heat. Line a baking sheet with parchment paper. Wash and clean the fennel and cut in half lengthways. Put the fennel greens aside. Cut the fennel into narrow wedges or strips and spread on the baking sheet.
- Rinse the salmon fillet and pat dry. Season the salmon with fennel seeds, white pepper and sea salt and place on top of the fennel.
- Wash the orange with hot water, dry it, peel off the peel finely and sprinkle it over the fennel and salmon. Then peel the orange down to the pulp, cut out the orange fillets with a sharp knife between the separating skins and also distribute them on the fennel. Squeeze out the remaining orange and drizzle the juice over the vegetables and fish. Scatter the pine nuts over the top and drizzle the liquid clarified butter over the vegetables and salmon.
- Put the tray in the oven and bake for about 25 minutes. In the meantime, cook rice. I served a Basmati wild rice mix with it. Mix a pinch of butter and the finely chopped fennel greens under the finished rice. Arrange the rice on plates and top with the salmon fillet. Salt the vegetables to taste and serve as a side dish with the fish.
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