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🍽️ Salmon fillet with fennel crust and lemon crème fraîche

698 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 2 sweet potatoes (800 g)
• 8 garlic cloves
• 4 tbsp olive oil
• salt
• pepper
• 2 tbsp fennel seeds
• 1 tsp white peppercorns
• 600 g salmon fillet
• 2 tbsp lemon juice
• 200 g crème fraîche
• 1 bulb fennel
• 2 sprigs parsley
• 2 sprigs mint

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Grate the lemon zest finely.
3. 3. Slice the lemon into thin rounds.
4. 4. Peel the sweet potatoes.
5. 5. Cut the sweet potatoes into slices 3 to 4 millimeters thick.
6. 6. Peel the garlic.
7. 7. Place the sweet potato slices, garlic pieces, lemon slices, 2 tablespoons of oil, salt, and pepper in a bowl.
8. 8. Mix the ingredients in the bowl thoroughly.
9. 9. Line a baking sheet with parchment paper.
10. 10. Spread the vegetable-lemon mixture evenly on the baking sheet.
11. 11. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted; gas mark 3).
12. 12. Bake the mixture in the preheated oven for 40 minutes until golden brown.
13. 13. Grind the fennel seeds and peppercorns finely in a mortar.
14. 14. Mix half of the lemon zest and some salt into the spice mixture.
15. 15. Rinse the salmon fillet and pat it dry.
16. 16. Place the salmon fillet on a baking sheet lined with parchment paper.
17. 17. Sprinkle the fish with two-thirds of the spice mixture.
18. 18. Drizzle the fish with the remaining oil.
19. 19. Place the baking sheet with the salmon in the oven after the vegetables have been baking for 20 minutes.
20. 20. Cook the salmon for another 15 to 20 minutes together with the vegetables.
21. 21. Stir the remaining lemon zest and lemon juice into the crème fraîche.
22. 22. Season the sauce with salt and a little of the remaining spice mixture.
23. 23. Trim the fennel.
24. 24. Wash the fennel.
25. 25. Slice the fennel thinly.
26. 26. Wash the herbs.
27. 27. Shake the herbs dry.
28. 28. Pick the leaves off the herbs.
29. 29. Cut the salmon into pieces.
30. 30. Arrange the salmon on a platter with the sweet potatoes and lemon slices.
31. 31. Sprinkle the dish with the remaining spice mixture.
32. 32. Garnish the dish with the fennel slices and herbs.
33. 33. Serve the crème fraîche in a small bowl on the side.

Nutrition per serving

• kcal: 698
• Protein: 30 g · Fett/Fat: 39 g · Carbs: 55 g