Salmon on Fennel-Orange Vegetables

Peel the orange including the white inner skin. Using a sharp kitchen knife, remove the orange fillets between the separating skins, collecting the juice. Squeeze out the rest well.

2. clean, rinse and finely slice the fennel. Sauté in hot fat for 2-3 minutes while stirring. Season. Add wine, pastis and collected orange juice. Steam the fennel for about 15 minutes until soft. 3.

3. preheat oven to 180 °C. Rinse, dry and season the salmon chops.

4. lift the fennel out of the broth with a skimmer, spread evenly in an ovenproof dish. Add half of the orange fillets and 5 tablespoons of broth. Place salmon cutlets on top. Cover with butter flakes. Cover with aluminum foil. Cook in the oven for about 15 minutes. 5.

In the meantime, boil the remaining stock and fish stock for about 10 minutes until reduced by half. Fold in whipped cream. Thicken the sauce and season to taste with salt and freshly ground pepper.

Rinse and dry chervil. Pluck off leaves and chop finely. Remove salmon and vegetables. Add chervil and remaining orange fillets to fennel form, season. Add sauce to table.

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