Salmon Trout with Lemon Spice Crust and Potatoes

Ingredients

• 500 g small, waxy potatoes
• Salt
• 1 tsp wild fennel seeds
• 1 Garlic clove
• 1 untreated lemon
• 600 g salmon fillet (ready to cook, skin removed)
• butter (for greasing the dish)
• Pepper (freshly ground)
• 1 sprig parsley
• 1 sprig dill
• 1 tsp coarse mustard
• 50 g butter
• 3 tbsp breadcrumbs
• 400 g red bell pepper halves
• 1 Shallot
• 5 tbsp olive oil
• 100 ml dry white wine
• 250 ml heavy cream (at least 30% fat)
• 2 tbsp ajvar
• 6 sage leaves
• 1 tbsp butter
• 4 fresh bay leaves

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in salted water for 20-25 minutes.

2. 2.

   Preheat the oven to 200°C (fan). Crush the fennel seeds in a mortar. Peel and press the garlic. Wash the lemon, grate its zest and squeeze the juice. Rinse the salmon, pat dry and cut into eight equal pieces. Place these in a butter‑greased baking dish, drizzle with some lemon juice, salt and pepper. Shake off the parsley and dill, dry, then finely chop the leaves or tips. Mix half of the lemon zest, fennel seeds, garlic, mustard, butter and breadcrumbs; season with salt and pepper. Spread this mixture over the salmon pieces and bake in the preheated oven for 15-20 minutes.

3. 3.

   Meanwhile, wash the bell peppers, halve them, remove seeds and white membranes, and dice half into very small cubes. Cut the remaining pepper into wide strips. Peel and finely chop the shallot; sauté it in a pot with 2 tbsp hot oil until translucent. Add the pepper cubes, cook briefly, then deglaze with wine. Pour in the cream, stir in ajvar, season with salt and pepper. Simmer the sauce for 10 minutes over medium heat, puree with an immersion blender and taste again. Heat 2 tbsp oil in a pan and lightly brown the pepper strips while turning them. Add sage leaves and remaining lemon zest, remove from heat. Drain the potatoes, peel them, then fry in another pan with the leftover oil and butter, turning occasionally until golden brown. Mix in bay leaves, season with salt and pepper, and serve on bowls. Plate the finished salmon fillet with pepper and sauce alongside the potatoes.

4. 4.

   Serve immediately.