Salmon with Pistachio Crust

Ingredients

• 2 Fennel bulbs (à 250 g)
• 1 small red onion
• 2 Bio oranges
• 2 tbsp olive oil
• Salt
• Pepper
• 4 sprigs thyme
• 100 g Grana Padano
• 4 tbsp pistachios (à 15 g)
• 2 tbsp whole wheat breadcrumbs (à 15 g)
• 4 Salmon fillets (à 150 g)
• 1 tsp white wine vinegar
• 0.5 bunch Parsley

Instructions

1. 1.

   Clean, wash, halve and slice the fennel. Peel and slice the onion. Wash the oranges, zest them, and cut out the fillets, collecting 3 tbsp of juice.

2. 2.

   Mix the fennel and onion with 1 tbsp of oil, salt and pepper. Place on a baking sheet lined with parchment paper and roast in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 18–20 minutes, turning once.

3. 3.

   Wash, dry and pluck the thyme leaves. Grate 80 g of Grana Padano finely, chop the pistachios and mix with breadcrumbs, orange zest, thyme, and a pinch of salt and pepper to make the crust.

4. 4.

   Pat the salmon dry. Lightly salt the top and evenly distribute the crust, pressing lightly. Bake in a preheated oven at 220 °C (200 °C fan; Gas: Mark 3–4) for 6–8 minutes, until the crust is golden brown.

5. 5.

   Wash, dry and pluck the parsley leaves, then chop finely. Mix the orange fillets with the collected juice, vinegar and half of the parsley. Mix the roasted fennel-onion vegetables with this and season with salt and pepper.

6. 6.

   Arrange the fennel-orange vegetables on plates, place the salmon with pistachio crust on top, sprinkle with the remaining parsley and grate the remaining Grana Padano over it.