Pasta with Salmon and Fennel

Ingredients

• 500 g fennel
• 1 tbsp Rapeseed Oil
• 350 ml vegetable broth
• Salt
• Pepper
• 400 g spaghetti
• 400 g Salmon fillet
• 60 g sour cream (3 tbsp)
• a splash of lemon juice

Instructions

1. 1.

   Clean, wash and slice the fennel into strips. Chop the fennel fronds and set aside.

2. 2.

   Heat the oil in a pan. Sauté the fennel strips over medium heat for about 3 minutes. Add the vegetable broth and simmer for about 10 minutes. Season with salt and pepper.

3. 3.

   Meanwhile, cook the spaghetti according to package instructions in boiling salted water until al dente.

4. 4.

   Rinse the salmon fillet under cold water, pat dry, and slice into thin pieces.

5. 5.

   Stir the sour cream into the fennel sauce. Add the salmon slices and let them sit for about 3 minutes. Season with salt, pepper, and lemon juice.

6. 6.

   Drain the pasta, combine with the fennel sauce and salmon on four plates, and sprinkle with fennel fronds.