Salmon with Fennel Crust and Lemon Crème Fraîche

Ingredients

• 1 Organic lemon
• 2 sweet potatoes (800 g)
• 8 garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper
• 2 tbsp fennel seeds
• 1 tsp white peppercorns
• 600 g salmon fillet
• 2 tbsp lemon juice
• 200 g crème fraîche
• 1 bulb fennel
• 2 sprigs parsley
• 2 sprigs Mint

Instructions

1. 1.

   Rinse the lemon hot, dry it, grate the zest and slice into rounds. Peel and thinly slice the sweet potatoes 3–4 mm thick. Peel the garlic, mix with the sweet potatoes, lemon slices, 2 tbsp oil, salt and pepper, and spread evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40 minutes until golden brown.

2. 2.

   Meanwhile crush fennel seeds and white peppercorns in a mortar, mix in half the lemon zest and a pinch of salt. Rinse the salmon fillet, pat dry, place on a parchment‑lined tray, sprinkle with two thirds of the spice mixture and drizzle with remaining oil. After 20 minutes of baking, add the vegetables to the oven and bake together for another 15–20 minutes.

3. 3.

   Whisk the remaining lemon zest and juice into the crème fraîche, season with salt and some leftover spice mix. Clean the fennel bulb, wash it and slice finely. Wash the herbs, shake dry and pluck the leaves.

4. 4.

   Cut the salmon into pieces and arrange on a plate with sweet potatoes and lemon slices. Sprinkle with the remaining spice mixture and garnish with fennel and herbs. Serve the crème in a small bowl alongside.