Graved salmon on roasted fennel carpaccio

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roast pumpkin seeds in a pan without fat. Take out, let cool a little and chop coarsely. Set aside 1 tbsp. pumpkin seeds. Wash lemon hot, rub half of the peel thinly. Crush peppercorns (mortar) and mix with coarse salt and sugar. Sprinkle salmon on both sides with the mixture. Wash the marjoram, shake dry and chop finely. Mix marjoram, chopped pumpkin seeds and lemon peel and sprinkle the salmon fillet thickly on both sides. Wrap the fillet tightly in cling film and marinate in the refrigerator for about 2 days. Turn each morning and evening

2. 2

   Peel the remaining peel from the lemon in zests. Halve the lemon and squeeze the juice from one half. Wash and clean the fennel and cut or slice it thinly. Heat the oil in a large pan and fry the fennel slices in it in portions, turning for 2-3 minutes. Season to taste with salt, pepper, some lemon juice and sugar.

3. 3

   Arrange fennel slices on plates. Spread some of the marinade on the salmon. Cut salmon into cubes and arrange on the fennel slices. Garnish with marjoram, pumpkin seeds and lemon zests

4. 4

   Waiting time approx. 48 hours

Nutrition Facts

KCAL
310 kcal

CARBS
4 g

FATS
22 g

PROTEINS
24 g