Salmon in Herb Bed with Papaya-pomelo-watercress Salad and Celery Puree

5 from 7 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 36 kcal



  • 1 kg Fish carcass
  • 1 Tomato
  • 2 Fennel bulbs
  • 1 Celery sticks
  • 1 Leek
  • 100 g Carrots
  • 60 g Mushrooms
  • 3 Garlic cloves
  • 100 g Shallots
  • 3 Dill stalks
  • 1 tsp Allspice grains
  • 1 tsp Juniper berries
  • 1 tsp Fennel seeds
  • 3 Bay leaves
  • 300 ml White wine
  • 100 ml Aniseed schnapps
  • 1,5 L Water
  • 3 Saffron threads


  • 400 g Floury potatoes
  • 400 g Celeriac fresh
  • 1 Beetroot tubers
  • 200 ml Milk
  • 2 tbsp Butter
  • Nutmeg


  • 5 Salmon fillet
  • 1 Fennel bulb
  • 1 Lemon
  • 1 bunch Dill
  • 1 bunch Fresh smooth parsley
  • 1 bunch Chives
  • 5 Basil leaves
  • 1 tsp Fennel seeds
  • Peppercorns pink



  • Heat the olive oil in a large, wide saucepan and fry the fish carcasses over medium heat for about 3 minutes without color. Stir in the seasoning ingredients and deglaze with aniseed schnapps. Add all the other ingredients and slowly bring to the boil. Skim off the foam that appears and simmer over low heat for about 40 minutes. Take the stock off the stove and let it steep overnight. Drain the stock over a cloth.


  • Wash, peel and roughly dice the potatoes, celery and beetroot. Cook in salted water until soft. Warm the milk and melt the butter in it. Drain the celery mixture and finely mash or puree with milk. Season to taste with nutmeg, salt and pepper.


  • Preheat the oven to 180 ° C (circulating air). Place 2 sheets of aluminum foil in each salmon package and brush with olive oil. Spread the chopped herbs and finely chopped fennel on the foil. Grind the fennel seeds, place the salmon on the bed of fennel and herbs, season with fennel seeds, salt and pepper and garnish with a slice of lemon. Close the foil and cook the package in the oven for about 20 minutes. Lift the salmon fillet out of the foil, place in a deep plate and pour the fish stock on top. Decorate with pink pepper.


Serving: 100gCalories: 36kcalCarbohydrates: 2.5gProtein: 0.9gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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