Salmon with dill butter and orange fennel

Name: Salmon with dill butter and orange fennel
Yield: 1
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Dill; 5 TABLESPOONS Butter; 3 Oranges; 600 g Salmon fillet without skin; 2 (125 g each) Cooking bag Thai jasmine rice; 2 small fennel tubers

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Dill
5 TABLESPOONS Butter
3 Oranges
600 g Salmon fillet without skin
2 (125 g each) Cooking bag Thai jasmine rice
2 small fennel tubers

Directions

1
For the rice, bring 2 l salted water to the boil. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash ##Dill##, shake dry and cut finely. Knead 3 tablespoons butter and dill.
2
##Squeeze the orange juice, measure 200 ml. Wash fish, dab dry and cut into 4 pieces. Sprinkle with 2 tbsp. orange juice. Season with salt and ##pepper##. Place salmon in an ovenproof dish.
3
Bake in the oven for 15-16 minutes. Distribute the dill butter on top about 5 minutes before the end of the cooking time.
4
In the meantime, cook the rice cooking bag in salt water according to the instructions on the packet. Clean and wash the fennel and cut into thin slices. Melt 2 tablespoons of butter in a pan. Sauté the fennel for 3-4 minutes on each side.
5
Season with salt and pepper. Deglaze with remaining orange juice, bring to the boil and steam for 5 minutes. Take rice out of the cooking bags and arrange everything.