Salmon Fillet with Feta on Fennel Vegetable

Ingredients

• 600 g salmon fillet (skinless)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 bulbs fennel
• 800 g potatoes
• 1 bunch dill
• 2 tbsp oil
• 1 tsp fennel seeds
• 200 g feta
• 12 stalks lemongrass (for garnish)

Instructions

1. 1.

   Wash the salmon fillet, pat dry, cut into 4 equal portions, drizzle with lemon juice, season with salt and pepper.

2. 2.

   Wash, trim and thinly slice the fennel lengthwise. Set aside some fennel fronds.

3. 3.

   Peel potatoes and cut into about 1.5 cm cubes. Wash dill, shake dry, remove tips, mix with fennel fronds and chop finely.

4. 4.

   Heat oil and sauté fennel until fragrant. Add potato cubes, season, pour in about 300 ml water and add fennel seeds. Season again and simmer for about 5 minutes. Taste and sprinkle salmon with the dill-fennel mixture before placing on top of the vegetable.

5. 5.

   Crumble feta over the dish and gently steam for another 6-8 minutes over low heat. Garnish with lemongrass if desired and serve in bowls.