Salmon Strips with Vegetables and Fries

Ingredients

• 150 ml dry white wine
• 1 stalk dill
• 1 tsp peppercorns
• 2 bulbs fennel
• 1 onion
• 1 Garlic clove
• 4 tomatoes
• 100 g Spinach
• olive oil
• Salt
• pepper (ground)
• 150 ml fish stock
• 4 strips salmon fillet (about 160 g each)
• 100 g crème fraîche

Instructions

1. 1.

   Bring the white wine with dill and peppercorns to a boil. Let it simmer gently for about 5 minutes.

2. 2.

   Wash, trim, and cut the fennel into strips; set aside the fennel fronds for garnish. Peel and finely dice the onion and garlic. Blanch the tomatoes, cool, peel, quarter, core, and dice them. Wash, trim, and drain the spinach well. Sauté the fennel with onion and garlic in 2 tbsp olive oil for 1-2 minutes; season with salt and pepper. Deglaze with fish stock and simmer almost cooked for about 4 minutes. When the liquid has nearly evaporated, add tomatoes and spinach, adjust seasoning.

3. 3.

   Rinse the salmon, pat dry, and season with salt and pepper. In 1-2 tbsp hot oil in a non‑stick pan, brown both sides of the fillets for 1-2 minutes each; remove from heat and let it finish cooking.

4. 4.

   Strain the wine through a sieve and whisk in the crème fraîche. Season with salt and pepper and lightly froth with an immersion blender.

5. 5.

   Arrange the vegetables on a plate, place the salmon on top, drizzle sauce over them, garnish with fennel fronds, and serve with fries as desired.