Fennel Crusted Salmon and Lemon Crème Fraîche
Fennel Crusted Salmon and lemon crème fraîche - Tender fish meets crispy sweet potato
Healthy, because
Even smarter
Nutritional values
The salmon with the fennel crust is fuel for our idea workshop, because the omega-3 fatty acids, which are abundant in salmon, serve as a building block for the formation of new synapses and thus contribute to the brain's ability to learn. In addition, garlic improves blood circulation in the body and thus has a positive effect on our mental performance.
You can also prepare the salmon with fennel crust and lemon crème fraîche with potatoes instead of sweet potatoes. Clean and peel them, cut them into slices and place them on the baking tray. If the crème fraîche is too greasy for you, you can replace it with low-fat quark. A mix of both is also possible.
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16.7 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 organic lemon
- 2 Sweet potato
- 8 garlic cloves
- 4 Tbsps olive oil
- salt
- peppers
- 2 Tbsps fennel seeds
- 1 tsp white peppercorns
- 22 ozs salmon fillets
- 2 Tbsps lemon juice
- 7 ozs Crème fraiche
- 1 root Fennel
- 2 parsley
- 2 mint
Kitchen utensils
Preparation steps
Rinse lemon, rub dry, grate peel, and slice lemon. Clean sweet potatoes, peel, and cut into 1/8th inch thin slices. Peel garlic, mix with sweet potatoes, lemon slices, 2 tablespoons oil, salt and pepper and spread evenly on a baking tray lined with baking paper. Bake in a preheated oven at 200 °C / 400 °F for 40 minutes until golden brown.
Meanwhile, finely crush fennel seeds and peppercorns in a mortar, mix in half of the lemon zest and some salt. Rinse salmon fillet, pat dry, place on a baking sheet lined with parchment paper, sprinkle with 2/3 of the seasoning mixture and drizzle with remaining oil. After 20 minutes of baking time, add to the vegetables in the oven and cook for 15-20 minutes.
Stir the remaining lemon zest and juice into the crème fraîche and season to taste with salt and some of the remaining seasoning mix. Clean, wash and finely slice the fennel. Wash the herbs, shake dry and pluck the leaves.
Cut salmon into pieces and arrange on a platter with sweet potatoes and lemon. Sprinkle with remaining seasoning mix and garnish with fennel and herbs. Serve cream in a small bowl.
