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Ingredients
Salmon with Feta and Fennel
- Ingredients
- 600 grams Salmon (skinned)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 small Fennel bulb (200 grams each)
- 800 grams potatoes
- 1 bunch Dill
- 2 Tbsps vegetable oil
- 1 tsp fennel seeds
- 200 grams Feta
- 12 sprigs Lemongrass (for garnish)
Rinse the salmon, pat dry and cut into 4 equal serving pieces. Drizzle with lemon juice, salt and pepper. Rinse fennel, trim and slice lengthwise into thin slices. Set fennel leaves aside.
Peel the potatoes and cut into 1.5 cm (approximately 1/2 inch) cubes. Rinse the dill, shake dry, pluck off the tops, chop and mix with the fennel leaves.
Heat oil in a pan and sauté the fennel. Add the diced potatoes, season with salt and pepper and pour in about 300 ml (approximately 1 1/4 cup) of water and the fennel seeds. Cook for about 5 minutes.
Adjust seasonings and add the fish with the mixture of dill and fennel leaves. Crumble the feta over the fish and cook for another 6-8 minutes over low heat. Garnish to taste with a little lemongrass and serve in bowls.