Salmon on fennel vegetables

Name: Salmon on fennel vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Fennel tubers; 600 g Salmon fillet; 2 TABLESPOONS Butter or margarine; 1 TEASPOON clear broth (instant); 200 g Whipped cream; 2 TABLESPOONS Pernod (French anise liqueur); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Fennel tubers
600 g Salmon fillet
2 TABLESPOONS Butter or margarine
1 TEASPOON clear broth (instant)
200 g Whipped cream
2 TABLESPOONS Pernod (French anise liqueur)
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Lemon

Directions

1
Clean and wash the fennel and slice it finely. Put the fennel green aside. Wash the salmon, dab dry and cut into large pieces. Heat the fat in a pot and sauté the fennel in it.
2
Deglaze with 1/4 litre water and bring to the boil. Stir in the stock and cook the fennel for about 5 minutes. Add cream and Pernod. Stir in the sauce thickener and bring to the boil. Chop some fennel green and stir in.
3
Season with salt, pepper and lemon juice. Heat the oil in a pan and fry the fish in it all around for about 5 minutes. Season with salt and pepper. Arrange fennel vegetables and salmon on a plate.
4
Garnish with remaining fennel green and lemon. Serve with a long grain wild rice mixture.