Summary

Ingredients

• 2 salmon steak (s), 00 g each
• 2 spring onion (s)
• 0.5 ½ tuber fennel
• 1 tablespoon butter
• Salt and pepper, coarsely ground
• 1 tablespoon lemon juice

For the salad:

• 0.5 ½ tuber fennel
• 1 pear (s)
• 5 walnuts
• 3 tablespoon vinegar
• 1 teaspoon sugar
• 1 teaspoon mustard
• 3 tablespoon olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the fish and pat dry. Clean and wash the spring onions and fennel and cut into fine strips. (Save fennel green). Heat the butter in a pan and sauté the vegetables for about 3 minutes.
2. Preheat the oven to 225 ° top / bottom heat.
3. Spread the vegetables on two sheets of aluminum foil, lightly salt. Now place the fish pieces on top, lightly pepper and drizzle with lemon juice. Fold the foil at the top and at the sides. Place the parcels side by side on the wire rack and bake on the middle rack for 15 minutes. Sprinkle with the fennel greens.
4. For the salad:
5. Cut the fennel half into fine strips. Cut the pear into small cubes and chop the walnuts. Make a vinaigrette from the remaining ingredients and mix with the salad.