Salmon Fillets with Vegetables
Boil the white wine with the dill and peppercorns. Reduce heat and simmer about 5 minutes.
Rinse the fennel, trim, cut out the stalk and cut the bulb into strips. Place the fennel leaves aside for garnish. Peel the onion and garlic and chop finely. Blanch tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Rinse spinach, trim and drain well. Sauté fennel with the onion and garlic in a pan in 2 tablespoons olive oil for 1-2 minutes. Season with salt and pepper. Deglaze with the fish stock and simmer for about 4 minutes. When the liquid has almost completely evaporated, add tomatoes and the spinach to pan and season with salt and pepper.
Rinse the salmon, pat dry and season with salt and pepper. Fry in 1-2 tablespoons hot oil in a non-stick pan on both sides until golden brown, 1-2 minutes. Remove from the heat and let stand in pan until cooked through.
Strain the wine through a sieve and stir in the crème fraîche. Season with salt and pepper and lightly puree with an immersion blender.
Arrange the vegetables on plates, set the salmon on top and drizzle with the sauce. Garnish with fennel leaves and serve with fried potatoes, if desired.