This dish tastes great with wild salmon, but it is not always so easy to get. You can replace it with farmed salmon or trout, it will be almost as good.
4 shallots, finely chopped
1 small, finely chopped fennel
1 apple, peeled and finely chopped
1 dl white wine
2 tablespoons pastis or pernod
1 dl cream
1 tablespoon chicken stock
1 handful of fresh chervil, finely chopped
3 tablespoons butter
Fry the onion and fennel in butter until the onion is shiny. Add the apple and let it simmer for 5 minutes. Add the wine and let it boil. Add pastis, cream and chicken stock. Let it simmer for 5 minutes. Add chervil and butter and stir until the butter has melted. NB! Do not cook after adding the butter.
4 spring onions
8 mini carrots
1 pepper in large chunks
All the vegetables are mixed with a little neutral oil and grilled in a grill wok for a few minutes, until the onion is tender. Add a little salt and pepper before serving.
Place 8 slices of bacon on baking paper in the oven and bake at 200 degrees until the bacon is golden and crispy. Take it out and let it cool down until you can touch it. Crush it nicely with your hands.
Served with optional potatoes.
You will find more inspiring salmon dishes here.
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