2 units Fennel
2 sprig Rosemary
15 g Sage
300 g Salmon fillet
50 ml Wormwood
2 units celery
2 pinch ground pepper
2 tbsp olive oil
2 units onions
2 units oranges
2 pinch sea salt
1 tbsp wild honey
Wash the celery and fennel. Peel the oranges and onions.
Cut the orange into fillets, squeeze out the rest and put the juice to one side.
Cut the onions into half rings. Cut the fennel and celery into rings.
Wash the herbs, shake dry and chop finely.
Ingredients
2 units celery, 2 units Fennel, 2 units oranges, 2 units onions, 15 g Sage, 2 sprig Rosemary
Pat the salmon fillets dry, season with salt and pepper.
Heat the oil in a frying pan and spread out. Place the salmon skin side down in the pan and fry for approx. 5 mins. over a medium heat. Turn and fry for a further 3 mins.
Ingredients
300 g Salmon fillet, 1 pinch sea salt, 1 pinch ground pepper, 1 tbsp olive oil
Heat the oil in a pan and spread out. Sauté the onions, celery and fennel.
Add the chopped herbs and deglaze with the vermouth. Simmer briefly with salt, pepper and honey.
Finally, add the orange segments and juice.
Ingredients
1 tbsp olive oil, 50 ml Wormwood, 1 pinch sea salt, 1 pinch ground pepper, 1 tbsp wild honey
Arrange the fennel and orange vegetables on plates, arrange the fish on top and enjoy.
568
38.66 g
19.04 g
51.35 g
