🍽️ Crispy Salmon with Fennel-Orange Sauce

Name: Crispy Salmon with Fennel-Orange Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 shallots; 4 bulbs fennel; 4 tbsp rapeseed oil; 150 ml dry white wine; 150 ml fish stock; 1 unpeeled orange (juice and zest); 600 g salmon fillet; salt; pepper (from the mill); 150 ml whipping cream; 3 tbsp chopped parsley; 1 tbsp chopped dill

590 kcal · 30 min · 4 servings

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Ingredients

4 shallots
4 bulbs fennel
4 tbsp rapeseed oil
150 ml dry white wine
150 ml fish stock
1 unpeeled orange (juice and zest)
600 g salmon fillet
salt
pepper (from the mill)
150 ml whipping cream
3 tbsp chopped parsley
1 tbsp chopped dill

Instructions

1. Peel the shallots and chop them very finely.
2. Wash the fennel and slice it lengthwise into thick slices.
3. Heat 2 tablespoons of oil in a pot.
4. Sauté the shallots in it until they are translucent.
5. Add the fennel and deglaze the pot with the white wine.
6. Add the fish stock, the orange juice, and half of the orange zest.
7. Simmer the sauce gently for 10 to 15 minutes.
8. Wash the salmon and pat it dry with a kitchen towel.
9. Cut the salmon into 8 narrow pieces.
10. Season the fish pieces with salt and pepper.
11. Heat the remaining oil in a pan.
12. Fry the salmon pieces for about 2 to 3 minutes on each side.
13. Stir the cream into the fennel sauce.
14. Season the sauce to taste with salt and pepper.
15. Serve the sauce on the plates.
16. Place the fried salmon pieces on top of the sauce.
17. Mix the herbs with the remaining orange zest.
18. Sprinkle the herb mixture over the salmon.

Nutrition per serving

kcal: 590
Protein: 38 g · Fett/Fat: 39 g · Carbs: 14 g