John Myers
Fish: Salmon Fillet on Fennel and Orange Patch
The perfect fish: salmon fillet on fennel and orange patch recipe with a picture and simple step-by-step instructions.
Salmon fillet on fennel and orange patch
- 250 g Salmon fillet frozen
- 2 piece Fennel fresh
- 3 piece Organic oranges
- 0,5 piece Fresh onion
- 150 ml Semi-Dry white wine
- 0,5 piece Organic lemon
- Salt and pepper from the mill
- 2 tsp Olive oil
- Take the salmon fillet out of the freezer -18 degrees C.
- In the pan, fry the onions cut into fine pieces (golden yellow), add the sliced fennel, season with salt and pre-cook for five minutes with the lid closed.
- Flit oranges, fold in the orange zest and lemon to the vegetable patch and mix. Mix in white wine (or, alternatively, clear vegetable stock), drizzle pieces of salmon fillet with lemon juice on top. Pour pepper from the mill over it.
- In a preheated oven (top and bottom heat, middle rack) at 200 degrees, stew / cook for 40 minutes with the lid closed.
- Serve with rice on pre-warmed plates. Good hunger
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