Salmon fillet with coarse sea salt

Heat the butter and oil in a frying pan. Fry the potatoes, rosemary, the sea salt and (freshly ground) pepper.

Halve the salmon fillet and sprinkle with the sea salt. Heat the oil in a frying pan and place the salmon with the salt side down. Bake without further touching in 7 min. Over medium heat.

Cut the top and bottom of the fennel tubers. Remove the hard outer surface and cut in half. Cook in water for 10 minutes in salted water. Drain and keep warm.

Add the cherry tomatoes to the potatoes and cook for 3 minutes. Put the salmon on a plate and scoop the potatoes and bread. Place a half fennel bulb next to it.