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.
##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.
Bake in the oven for 15-16 minutes. Distribute the dill butter on top about 5 minutes before the end of the cooking time.
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.
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.