Salmon with apple and fennel sauce, pea puree and bacon tastes great and is one of my favorite dishes with salmon. You can, of course, replace the salmon with other red or white fish or perhaps with fish pudding.
Salmon:
Calculate 150 - 200 g salmon per person.
Fish seasoning
The salmon is seasoned with fish seasoning, placed in a greased, fireproof form and baked in the oven at 180 degrees for 10 min.
The bacon cubes are browned in a frying pan or placed in a refractory form and placed in the oven at 200 degrees until they are brown.
Sauce:
4 shallots, finely chopped
1 small, finely chopped fennel
1 apple, peeled and finely chopped
2 tablespoons pastis, pernod or other anise liquor
1 dl white wine
2 dl cream
1 tablespoon chicken stock
Saute onions and fennel in butter, until the onion is shiny. Add the apple and let it saute for 5 minutes, before adding the wine and letting it boil in. Add the pastice, cream and chicken fund and simmer for 5 minutes. Run the mixture evenly with a hand blender.
Ertepuré:
1 bag of frozen peas
100 g butter
1 clove garlic
Cook the peas in butter and finely chopped garlic until tender. Process the mixture evenly with a blender and season with salt and pepper.
Serve salmon with apple and fennel sauce, pea puree and bacon with optional potatoes. You will find many exciting and tasty varieties here.
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