Pollock fillets wrapped in Serrano parsley

Ingredients for 2 servings:

• 2 salmon fillets each. 125 – 140g
• 200 g carrot(s)
• 1 bulb(s) of fennel
• 2 sprigs of parsley
• 40 g butter
• 1 orange(s)
• 4 slices of Serrano ham
• 100 ml vegetable stock
• 30 ml dry white wine
• 1 tbsp oil
• 1 tbsp balsamic vinegar, white
• 75 g crème fraîche
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the carrots and trim the fennel, then cut both into thin strips. Thickly peel the orange, removing the white pith. Cut into slices. Roughly chop the parsley. Pat the salmon fillets dry and halve them lengthwise. Place an orange slice and some parsley on each of the four slices. Wrap each slice with a slice of Serrano ham and secure with a toothpick. Heat 20g of butter in a saucepan. Sauté the fennel and carrots. Deglaze with vegetable stock. Add salt and freshly ground pepper. Cover and simmer for 5 minutes. Heat the oil and remaining butter in a pan and fry the fish fillets on all sides for 3-5 minutes. Add the white wine to the fennel. Add the crème fraîche and season to taste. Serve the fennel on the plates. Arrange the salmon pieces on top and drizzle balsamic vinegar over the vegetables. Serve with boiled potatoes.