Poached salmon fillets with fennel-lime mayonnaise

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.

Arrange salmon fillets on four plates and create fennel mayonnaise. Delicious with potato salad.