Salmon on fennel vegetables

Name: Salmon on fennel vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Fennel tubers (about 1 kg); 2 TABLESPOONS butter/margarine; 1 TEASPOON clear broth (instant); 200 g Whipped cream; 2-3 TABLESPOONS Pernod (aniseed brandy); 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp salt, pepper, lemon juice; 600 g Salmon fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Fennel tubers (about 1 kg)
2 TABLESPOONS butter/margarine
1 TEASPOON clear broth (instant)
200 g Whipped cream
2-3 TABLESPOONS Pernod (aniseed brandy)
2-3 TABLESPOONS sauce thickener
7-10 Tbsp salt, pepper, lemon juice
600 g Salmon fillet
2 TABLESPOONS Oil
7-10 Tbsp Lemon

Directions

1
Clean and wash the fennel and cut into thin slices. Roughly chop the greenery
2
Sauté the fennel in hot fat. Deglaze with 1/4 l water, bring to the boil, stir in broth. Simmer for about 5 minutes. Add cream and Pernod, thicken. Stir in fennel green. Season to taste with salt, pepper and lemon
3
Wash the salmon, pat dry and cut into pieces. Fry in hot oil for about 5 minutes. Season with salt and pepper. Arrange everything. Garnish with lemon if necessary. Serve with a long grain wild rice mixture
4
Drink: mineral water or Pernod with water