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Starrett72
Poached salmon fillets with fennel-lime mayonnaise
A tasty recipe. The main course contains the following ingredients: fish, white vermouth, chopped fine herbs (frozen), fish stock, narrow salmon fillets (of equal size), fennel, lime and mayonnaise.
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Ingredients
Directions
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In a pan, bring 300 ml of water with vermouth and half of herbs to the boil. Top up the bouillon tablet and let it roast. Turn the fire very low, so that broth just does not cook anymore. Place salmon in stock and cook almost 6 minutes. Take salmon with skimmer from stock and allow to cool. Cut tops of fennel and halve the tuber. Cut thin slices of fennel with a sharp knife. Chop fennel green. Lime clean poles, peel grate and press fruit. In a lockable bowl mix mayonnaise with lemon zest, leftover herbs, fennel greens and fennel slices. Season with lime juice, salt and pepper. Keep salmon and fennel mayonnaise refrigerated until used.
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Arrange salmon fillets on four plates and create fennel mayonnaise. Delicious with potato salad.
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Nutrition
455Calories
Sodium30% DV720mg
Fat58% DV38g
Protein52% DV26g
Carbs1% DV2g
Fiber12% DV3g
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