Fennel and vegetable pan with salmon fillet

Name: Fennel and vegetable pan with salmon fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red onions; 2 small zucchini; 2 Carrots; 2 small fennel tubers with lots of green; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Salmon fillets without skin (approx. 150 g each); 1 untreated lemon; 200 g Whipped cream; 300 ml Vegetable broth; 3-4 Tbsp sauce thickener; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red onions
2 small zucchini
2 Carrots
2 small fennel tubers with lots of green
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Salmon fillets without skin (approx. 150 g each)
1 untreated lemon
200 g Whipped cream
300 ml Vegetable broth
3-4 Tbsp sauce thickener
7-10 Tbsp Sugar

Directions

1
Onions peel, in strips cut. Clean, wash and slice the zucchini. Peel and slice the carrots. Clean the fennel, wash some green and put aside. Wash the fennel, cut in half and cut out the hard stalk. Cut the fennel crosswise into strips
2
Heat 2 tablespoons of oil in a frying pan. Fry the prepared vegetables for 6-7 minutes while turning, season with salt and pepper and remove. Wash the fish, dab dry. Heat 1 tablespoon of oil in the vegetable fat. Fry fish for 7-8 minutes, season with salt and pepper, remove and keep warm. Wash lemon hot, grate dry, grate peel. Halve the lemon, squeeze 1 half. Deglaze the vegetables with cream, stock and lemon juice, bring to the boil and thicken with sauce thickener. Season sauce with salt, pepper, sugar and possibly lemon juice
3
Add the vegetables, place the fish on top and heat covered. Chop the fennel greens and sprinkle over the pan to serve. If necessary, cut the remaining lemon into slices and serve with it