Fennel salmon casserole

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 2
  • 1 Onion
  • 3 Fennel tubers (approx. 175 g each)
  • 1 (approx. 430 g) Salmon trout fillet
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Juice of 1 lemon
  • 2 TABLESPOONS Oil
  • 150 ml dry white wine
  • 150 g Fresh cream
  • 7-10 Tbsp Pepper
  • 20 g Butter or margarine
  • 1/2 bunch Parsley
  • 7-10 Tbsp colourful pepper
  • 7-10 Tbsp Lemon slices

Directions

  1. 1

    Peel and finely chop the onion. Clean, wash and slice the fennel. Wash the fish, dab dry, rub with salt and sprinkle with lemon juice. Heat the oil in a pan and fry the onions and fennel for about 5 minutes, turning them over. Deglaze with wine and braise for another 5 minutes. Mix crème fraîche, salt and pepper. Put the fennel in a casserole dish and place the fish on top.

  2. 2

    Pour the crème fraiche over it and place the fat in flakes on top. Bake in a preheated oven (electric: 200 °C / gas: level 3) for approx. 25 minutes. Wash the parsley, dab dry and chop finely, except for a little to garnish. Serve the casserole sprinkled with parsley and coloured pepper. Garnish as desired with lemon slices and parsley. Delicious with baguette

Nutrition Facts

KCAL
730 kcal
CARBS
12 g
FATS
48 g
PROTEINS
50 g

Categories & Tags

Main DishesheartyFish