Fennel fireworks: Tender fennel bulbs and intense fennel seeds are the extravagant base for gently steamed salmon fillet Rinse the salmon fillet, dry with kitchen roll and cut into four pieces. Season the fillet pieces lightly with salt and pepper and drizzle with the juice of one lemon.
Clean and rinse the fennel bulbs, setting aside a small amount of greenery, and cut the bulbs lengthwise into thin slices. Rinse the dill and shake dry, pluck the tips from the stems, mix with the fennel greens and chop finely. Peel the potatoes and cut them into cubes of about 1 cm.
Heat the oil in a frying pan and sauté the fennel slices in it.
Next, add the potatoes and about 300 ml of water. Season with fennel seeds, salt and pepper and cook for about 5 minutes with the lid closed.
Sprinkle the fish with the mixture of dill and fennel greens and place it on the fennel vegetables. Crumble the feta cheese and sprinkle it on top.
Steam everything at low temperature with the lid closed for another 10 min until soft. Garnish with a few dill tips if desired.
Tip: Instead of dill, you can also season the salmon fillet with finely chopped parsley leaves. If you like it a little more moderate, replace the feta cheese with Italian ricotta.
Change. Vegetable soup instead of water.
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