Salmon fillet on fennel and rice bed

Name: Salmon fillet on fennel and rice bed
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Fennel tubers (about 500 g each); 6 Stem(s) Dill; 30 g soft butter; 4 pieces of salmon fillets (approx. 150 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 ml freshly squeezed orange juice; 1 package (250 g) Express Basmati Rice; 7-10 Tbsp Orange slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Fennel tubers (about 500 g each)
6 Stem(s) Dill
30 g soft butter
4 pieces of salmon fillets (approx. 150 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 ml freshly squeezed orange juice
1 package (250 g) Express Basmati Rice
7-10 Tbsp Orange slices

Directions

1
Clean, wash and slice the fennel. Wash the dill, shake dry and cut finely. Mix butter and 3/4 of the dill. Wash fish, dab dry and sprinkle with lemon juice.
2
Season with salt and pepper. Place in an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-17 minutes. Approx. 5 minutes before the end of the cooking time, spread the dill butter on the fish.
3
Heat the oil in a pan and fry the fennel on both sides. Season with salt and pepper. Deglaze with orange juice, bring to the boil and stew over low heat for 3-4 minutes. Prepare rice in salted water according to package instructions.
4
Sprinkle fish slices, fennel and rice with the remaining dill. Garnish with orange slices.