John Myers
Contents
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Ingredients
For the salmon
- 1 Salmon fresh
- 2 tbsp Pink peppercorns
- 2 tbsp Extra virgin olive oil
- Chervil, thyme, chives, salt and pepper
For the fennel vegetables
- 2 Fennel bulb
- 1 sachets Saffron
- 100 ml Vegetable broth
- 1 tbsp Extra virgin olive oil
- 1 Clove of garlic
- Salt and pepper
Instructions
- Thoroughly clean the salmon and fillet it with a sharp knife, making sure that the meat remains intact but the bones are removed.
- Roughly chop the herbs and mix with the crushed pink pepper. Turn the salmon fillets in the herb mixture and marinate in the refrigerator covered with cling film.
- Cut the fennel bulbs into fine strips and sauté in a saucepan with a little oil and the crushed garlic; deglaze with the broth and season with saffron, salt and pepper.
- Strip the marinade from the salmon fillet, heat a little olive oil in a non-stick pan and fry the fillets in it. Serve the sliced salmon on the steamed fennel.
- You can also replace the fennel with 2 courgettes, cut lengthways into slices, cook them on the grill pan for a few minutes and season with oil, salt and pepper.
- Goes well with butter potatoes, pasta or rice!
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
