John Myers
Wild Salmon Fillet on Bed of Cream and Fennel
The perfect wild salmon fillet on bed of cream and fennel recipe with a picture and simple step-by-step instructions.
- 1 pack Wild salmon fillet frozen (2 pieces, 125 g each)
- 2 tbsp Lemon juice
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
- 2 Fennel bulb 500 g
- 2 tbsp Sunflower oil
- 150 g Whipped cream
- 1 tbsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Fish sauce
- 6 Stalk Fennel for garnish
- Thaw the wild salmon fillet in good time, wash it, pat dry with kitchen paper, drizzle with lemon juice (2 tbsp) and season on both sides with coarse sea salt (8 big pinches) and colorful pepper from the mill (8 big pinches). Wash, clean, halve and slice the fennel. Put 6 stalks of green fennel aside for garnish. Heat sunflower oil (2 tbsp) in a coated pan and fry the fennel slices in it for about 8-10 minutes / stir-fry. Pour on / deglaze with the whipped cream (150 ml) and stir in mild curry powder (1 teaspoon). Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and fish sauce (1 teaspoon) and Let everything simmer / cook / reduce for a few minutes. Fill / distribute everything in 2 ovenproof dishes, place the wild salmon fillets on the fennel bed, place in the preheated oven (225 ° C) on the middle rack and cook / bake for about 10 – 12 minutes. Serve the two portions garnished with fennel.
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