Summary

Ingredients

• 1 kg salmon fillet (s) with skin
• 2 large fennels (fennel bulbs), thinly sliced
• 50 g sea salt, fine
• 60 g suar, brown
• 12 piece (s) star anise
• 4 tablespoon fennel seeds
• 4 tablespoon pepper, white
• 1 teaspoon sesame oil, toasted
• 10 g salt

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Instructions

1. Slice the fennel thinly, place in a long baking dish and mix with 10 grams of salt.
2. Roast the fennel seeds, mix with the star anise and pepper, then grind finely. Mix with the remaining sugar and salt.
3. Sprinkle the meat side of the salmon thickly with the seasoning mixture. Place the salmon meat side down on the fennel.
4. Cover with foil and put in the cellar for 3 days. Carefully wipe the breading off the salmon.
5. Slice the salmon thinly. Wash the fennel thoroughly and serve with sesame oil as a salad with the salmon.