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Salmon on fennel cream and dill sauce

ingredients

servings

5

Fennel

1 unit

Skimmed milk

700 oz

Fresh cream

250 oz

Extra virgin olive oil

2 spoons

Dill

100 oz

Salmon

5 fillets

second courses from Italy - Lazio

Salmon on fennel cream and dill sauce

Salmon on fennel cream and dill sauce

with fish with lactose source of B vitamins high in calcium source of C vitamins source of D vitamins high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salmon on fennel cream and dill sauce

According to Nordic

Salmon on fennel cream and dill sauce step 1

step 1

Take the fennel, wash and cut into pieces, put in a pot the milk and the knee to pieces, salt, pepper and bring to a boil. Cook the fennel until it softens.

Salmon on fennel cream and dill sauce step 2

step 2

Remove the pan with the fennel from the heat and let cool. Once you have done, with immersion blender, blend the mixture until it will not have a homogeneous mixture.

Salmon on fennel cream and dill sauce step 3

step 3

Repeat the same procedure with dill and fresh cream. Remember to keep two sprigs of dill aside for garnish

Salmon on fennel cream and dill sauce step 4

step 4

If you do not already divided, divide the salmon fillet into two slices, without removing the skin. Put a tablespoon of oil in a frying pan, when hot place in pan salmon skin side down.

Salmon on fennel cream and dill sauce step 5

step 5

Cook over high heat for about two minutes, turn and continue for about 1 minute so as to create a crust. Heat the two previously prepared salt.

Salmon on fennel cream and dill sauce step 6

step 6

Implanting putting fennel cream on the bottom, salmon and dill sauce, garnish use sprigs of dill and black salt flakes

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