Fennel salmon
Instructions
Peel, wash and slice not too subtly fennel.
Mince the fennel.
Boil the water in the steamer, lower the heat and put in the basket holes and fennel slices over salmon.
Sprinkle with half the chopped fennel and freshly ground pepper.
Cover and simmer for 20 minutes.
Prepare a vinaigrette by mixing oil, vinegar, finely chopped onion, salt, pepper, the remaining chopped fennel and saffron threads.
Arrange on serving dish of fennel slices with salmon, sprinkling it with the vinaigrette and serve.
Ingredients and dosing for 4 persons
- 800 g of fresh salmon (slices from 200 g each)
- 4 fennel
- 1 sprig of fennel
- == 1 small onion
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of white wine vinegar
- Some grains of pink pepper
- Some wires of saffron
- Salt