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Salmon on carrot and fennel vegetables

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Ingredients for 4 servings:

  • 500 g salmon fillet(s)
  • 350 g carrot(s)
  • 350 g fennel
  • 30 g butter
  • Salt
  • Sugar
  • 1 bunch dill, chopped
  • e.g. lemon juice
  • 250 ml hollandaise sauce (homemade or store-bought)
  • 6 tbsp water
  • Fat for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

well prepared for guests!

Clean and wash the vegetables and cut into thin strips. Cover and sauté in melted butter with 6 tablespoons of water for about 10 minutes. Season with salt, sugar, and some chopped dill. Grease a baking dish and add the vegetables. Cut the salmon fillet into pieces, season with lemon juice and salt, and place on top of the vegetables. Top with dill sprigs. Heat the hollandaise sauce and pour over the vegetables. Place in the preheated oven and bake at 200°C for about 15 minutes. Serve with baguette and a dry, well-chilled white wine.

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Written by John Myers

Professional Chef with 29 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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