Salmon with white wine and pepper sauce on slices of fennel

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the fennel and slice or cut it into approx. 0.5 cm thick slices. Put some of the fennel green aside. Peel, halve and finely dice the shallots. Melt 1 tablespoon butter in a pot. Add shallots and stew for about 1 minute. Add 1 tbsp. flour. Bring to the boil briefly while stirring. Deglaze with wine and stock. Add green pepper. Cover and simmer for about 10 minutes. After about 8 minutes add cream. Season to taste with salt and pepper

2. 2

   In the meantime, prepare pasta in boiling salted water according to the instructions on the packet. Wash salmon, pat dry, season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof grill pan. Sauté the fillets for 1-2 minutes on each side. After about 1 minute, add 1 tbsp. butter. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 8 minutes.

3. 3

   Season fennel with salt and pepper. Put 4 tablespoons of flour in a flat bowl. Turn the fennel slices in it. Heat 1 tablespoon of oil in a large coated pan. Fry the fennel in it in portions on both sides for 2-3 minutes until golden brown. Keep the fennel warm. Drain the pasta. Arrange on plates with fennel, salmon and sauce. Garnish with fennel green

Nutrition Facts

KCAL
800 kcal

CARBS
67 g

FATS
38 g

PROTEINS
43 g