For ➍4 pieces salmon fillet
1 kg fennel
800 g potatoes
50 g Parmigiano
garlic paste
thyme
pepper & salt
fleur de sel
Peel the potatoes and cut into slices.
Cut the fennel into slices and finely cut the fine greenery from above. Keep this separate.
Boil or steam the fennel and potatoes until done.
Mix the fennel with garlic paste, pepper, salt and thyme.
Arrange the fennel in a baking dish and place all the slices of potato on top. Season with pepper and salt.
Sprinkle the grated Parmigiano and the green of the fennel over it.
Then place the salmon fillets on the grated cheese, season with pepper and fleur de sel and place in a preheated oven at 225° C under the grill.*
Try to have a crispy exterior and tender fish meat.
Cut the fennel into slices and finely cut the fine greenery from above. Keep this separate.
Boil or steam the fennel and potatoes until done.
Mix the fennel with garlic paste, pepper, salt and thyme.
Arrange the fennel in a baking dish and place all the slices of potato on top. Season with pepper and salt.
Sprinkle the grated Parmigiano and the green of the fennel over it.
Then place the salmon fillets on the grated cheese, season with pepper and fleur de sel and place in a preheated oven at 225° C under the grill.*
Try to have a crispy exterior and tender fish meat.
*Or grill the salmon separately.
