2 units Celery
2 units Fennel
50 ml Noilly Prat
2 tbsp Olive oil
2 units Onions
2 units Oranges
2 sprig Rosemary
15 g Sage
300 g Salmon fillet
1 tbsp Wild honey
Wash the celery and fennel. Peel the orange and onion. Cut nice fillets from the orange, squeeze out the rest and set the juice aside. Cut the onions into half rings. Cut the fennel and celery into rings. Wash the sage and rosemary, pat dry and cut the leaves into fine strips.
Ingredients
2 units Celery, 2 units Fennel, 2 units Oranges, 2 units Onions, 15 g Sage, 2 sprig Rosemary
Pour the olive oil into a small pan and fry the salmon on the skin side over a medium heat until crispy. Season with the coarse sea salt. Turn the fish over and cook slowly on the other side for approx. 5-7 minutes so that the fish remains nice and juicy.
Ingredients
1 tbsp Olive oil, 300 g Salmon fillet
Sauté the chopped red onions, celery and fennel in olive oil. Add the chopped herbs and deglaze with the Noilly Prat. Simmer briefly with salt, pepper and honey. Finally, add the orange fillets and juice, stir and serve everything on a plate with the salmon.
Ingredients
1 tbsp Olive oil, 50 ml Noilly Prat, 1 tbsp Wild honey
565
38.55 g
19.00 g
50.83 g
