Almond salmon with potatoes and fennel salad

Ingredients for 4 servings:

• 800 g potatoes, small
• 100 g almond flakes
• 4 salmon fillets with skin, approx. 150 g each
• 2 tbsp mustard
• 2 tbsp sunflower oil
• 500 g herb curd
• 2 fennel bulbs
• some whipped cream
• e.g. salt and pepper
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins in water for about 20 minutes. Clean the fennel bulbs and remove the top ends, leaving the fennel greens discarded. Quarter the bulbs and cut out the tough core. Then grate or slice the fennel into fine strips. Season with salt and pepper, then add a little cream and mix everything together. Garnish with finely chopped fennel greens. Place the almond flakes on a large, flat plate. Brush the flesh side of the salmon with 1/2 tablespoon of mustard and press it into the almonds. Season with salt and pepper. Heat oil in a pan. Fry the fish, first skin-side down, then almond-side down, for 4-6 minutes each, until crispy. Drain the potatoes and arrange them on the plates with the fish. Place a dollop of herb quark on each potato. Serve with the fennel salad. If you like, you can also add finely chopped tomatoes or orange segments to the salad.