Summary

Ingredients

• 700 g fennel (tubers)
• 100 g parsley (roots)
• 100 g onion (s)
• 80 g butter
• 0.75 liter ¾ fish stock (from the glass)
• 1 tablespoon fennel seeds
• liter ⅛ cream
• 6 cl schnapps (Pernod)
• 200 g crème fraîche
• salt and pepper
• Salmon, cut into strips

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Instructions

1. Pluck the fennel greens, set aside. Wash the tubers, cut in half, cut out the stalk, dice the fennel.
2. Peel the parsley root and onions and chop them into small cubes. Steam both in a pan with the melted butter until translucent. Add the fish stock, diced fennel and seeds.
3. After about 12 minutes of cooking, stir in the cream, Pernod and crème fraiche, simmer for another 10 minutes. Take out some fennel cubes and set aside. Puree the soup and pass through a fine sieve.
4. Bring the soup to the boil, season with fennel greens, salt and pepper. Add the fennel pieces and salmon strips and heat them up in the soup.