2 piece celery
2 piece fennel
2 tbsp olive oil
2 piece onions
2 piece oranges
2 pinch pepper (ground)
2 sprig rosemary
15 g sage
300 g salmon fillet
2 pinch sea salt
50 ml vermouth
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 them dry and finely chop them.
Ingredients
2 piece celery, 2 piece fennel, 2 piece oranges, 2 piece 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 swirl it around. Place the salmon skin-side-down in the pan and fry for approx. 5 minutes over a medium heat. Turn over and fry for another 3 minutes.
Ingredients
300 g salmon fillet, 1 pinch sea salt, 1 pinch pepper (ground), 1 tbsp olive oil
Heat the oil in a frying pan and swirl it around. Sear the onions, celery and fennel in the hot pan.
Add the chopped herbs and deglaze with vermouth. Add the salt, pepper and honey and leave to reduce briefly.
Lastly, add the orange fillets and juice.
Ingredients
1 tbsp olive oil, 50 ml vermouth, 1 pinch sea salt, 1 pinch pepper (ground), 1 tbsp wild honey
Arrange a bed of the fennel & orange mixture on plates, top with the fish and enjoy.
568
38.66 g
19.04 g
51.35 g
