Salmon in saffron fennel stock

Name: salmon in saffron fennel stock
Cook time: 35 min
Total time: 95 min
Yield: 6
Ingredients: 1 meat broth tablet; 1 dried chili pepper; 3 little fennel tubers; 2 tablespoons extra virgin olive oil; 1 envelope saffron; 2 salmon fillets or 2 equal pieces of salmon fillet (a ca. 250 g); sea salt; freshly ground black pepper

A tasty recipe. The starter contains the following ingredients: fish, meat stock, dried chili pepper, fennel tubers, extra virgin olive oil, saffron, salmon fillets (or 2 equal pieces of salmon fillet (approx. 250 g)), sea salt and freshly ground black pepper.

Ingredients

Directions

Dice the bouillon tablets and chili pepper over the soup pot and bring to the boil with 1 liter of water. Cut fennel tops and finely chop fennel green. Store fennel green in bowl with oil. Remove tubers half, bottom and possibly outer leaf and cut fennel into thin strips lengthwise. Stir in saffron, fennel and, if necessary, some salt. Let it simmer for another 5 minutes, let the broth cool down. Place in a refrigerator until used.
Cut salmon fillets each into 3 equal lengths in length and allow to reach room temperature. Heat the broth again. Using a skimmer, remove fennel from the broth and distribute in the middle of six deep plates. Take the pan of fire, put salmon bars in stock and cook almost 2-3 minutes.
Take salmon bars one by one carefully from broth and put on fennel. Sprinkle with freshly ground salt and pepper. Pour some broth (100-150 ml) over fish into plates and drizzle fennel green oil over it.