Lukewarm pasta salad with fennel, orange and salmon

Name: lukewarm pasta salad with fennel, orange and salmon
Total time: 20 min
Yield: 4
Ingredients: 300 gram pasta shells; 1 fennel bulb; 100 milliliters dry white wine; 200 milliliters fish fond; 200 milliliters broth; 300 gram salmon fillet; 2 orange; 1 teaspoon mustard for the dressing; 2 tablespoon White wine vinegar for the dressing; 4 tablespoon extra virgin olive oil for the dressing; 1 bunch dill for the dressing; 1 shallot for the dressing

Ingredients

300 gram pasta shells
1 fennel bulb
100 milliliters dry white wine
200 milliliters fish fond
200 milliliters broth
300 gram salmon fillet

2 orange
1 teaspoon mustard for the dressing
2 tablespoon White wine vinegar for the dressing
4 tablespoon extra virgin olive oil for the dressing
1 bunch dill for the dressing
1 shallot for the dressing

Directions

Cook the pasta al dente. Scrape or cut the fennel into thin slices and add the last 2 minutes of the cooking time to the pasta.
Drain and rinse briefly under warm water to prevent sticking. Let it drain well.
Meanwhile, bring the wine to the boil with the fond and let it boil gently for 1 minute. Turn the heat source down completely and put fish in the pan.
Poach the salmon against the boil in about 3 minutes until done and scoop out of the pan with a slotted spoon.
Beat the ingredients for the dressing together. Mix the pasta with fennel with the salmon and orange slices. Scoop the dressing through.