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Salmon fillet on orange and fennel vegetables

Category Main courses

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  • 35 minutes
  1. 750 g fennel
  2. 1 onion
  3. 4 pieces of salmon fillet, with skin (approx. 150 g each)
  4. 2 oranges
  5. 2 tbs anise liqueur (e.g., pastis)
  6. 20 g butter
  7. salt, pepper
  8. cayenne pepper

1. Clean the fennel, set aside the tender greens, cut the rest into slices. Add the fennel dripping wet into the pot.

2. Peel, halve and cut the onion into slices and spread over the fennel. Place the salmon on top, heat the pot on the highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.

3. Meanwhile, segment the oranges into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes, collecting any juice created.

4. At the end of cooking time, remove the fish and keep warm. Chop the fennel greens, mix with the vegetables along with the liqueur, butter, orange slices, and juice. Season to taste with salt, pepper, and cayenne pepper. Serve the salmon with the vegetables.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

suitable for controlled coooking

Vegetable window

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