Salmon in cream sauce with dill jelly, spinach and fennel

Name: salmon in cream sauce with dill jelly, spinach and fennel
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 450 g unwashed spinach; 2 fennel bulb; 2 toe garlic; 7,5 g fresh dill; 1 kg baby potatoes; 3 el mild olive oil; 1 tl dried rosemary; 125 ml fresh cream; 400 g frozen wild salmon thawed

Dill potatoes, fennel and spinach with fish and cream sauce.

Ingredients

Directions

Wash the spinach and let it drain well.
Cut the stems and a small piece of the underside of the fennel tubers. Halve and cut into strips. Cut the garlic finely and the dill coarsely.
Cook the potatoes in a pan with water and a little salt in 15 minutes until done.
In the meantime, heat the oil in a skillet and fry the fennel for 10 minutes on medium heat.
Add the spinach and let it shrink into parts. Season with pepper and salt.
In the meantime, heat the oil in a frying pan and fry the garlic and rosemary for 1 min. Add the whipped cream, stir in and put in the salmon.
Let cook for 5 minutes on medium heat. Turn halfway. Season with salt and pepper.
Drain the potatoes and mix with the dill and oil. Season with pepper and salt.
Spread the potatoes, spinach and fennel over the plates, put the salmon on top and spread the cream sauce over it.