Summary

Ingredients

• 4 onion (s), diced
• 2 cloves garlic, diced
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 400 ml vegetable stock
• 400 g cream
• 200 g mussel noodles, cooked al dente in salted water
• salt
• pepper
• 400 g fennel
• 400 g spinach leaves, briefly blanched, squeezed well
• 400 g salmon fillet (s), skinned, deboned, cut into approx. 2 cm cubes
• 1 tablespoon lemon juice
• 2 teaspoons lemon peel, grated
• 200 g Gruyère, coarsely rated

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Instructions

1. Steam the onion and garlic cubes in the olive oil until translucent. Add the tomato paste, sweat briefly, deglaze with the stock and cream, reduce for 7 minutes and season to taste.
2. Put the fennel greens aside, cut the tubers lengthways into strips, blanch for 3 minutes in salted water and drain well.
3. Mix the diced salmon with the lemon juice and zest, salt, pepper and spinach.
4. Put half of the sauce in a large baking dish. Spread the fennel on top. Fill the mussel noodles with the spinach and salmon mixture and place on the fennel. Spread the other half of the sauce over it and sprinkle with grated cheese.
5. Bake in an oven preheated to 200 ° C for 30 minutes. Serve sprinkled with the roughly chopped fennel greens.