Waterzooi of salmon fillet with fennel

Name: waterzooi of salmon fillet with fennel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 bunch onion bag of 3 pieces; 2 fennel bulb; 40 g unsalted butter or margarine; 450 g chilled little newborns; 600 ml tap water; 1 fish bouillon tablet; 500 g fresh salmon fillet; 100 ml fresh cream; 1 lemon cleaned up

Making waterzooi? View the recipe and make this typical Ghent dish with fish.

Ingredients

Directions

Cut the spring onion into 1 cm pieces. Cut the green of the fennel tubers finely and keep separate. Halve the fennel tubers and cut into thin slices.
Melt the butter in a large pan and fry the spring onion for 1 min. Scoop the fennel and potatoes.
Add the water and bouillon tablet. Cook for 5 minutes on low heat.
Meanwhile, cut the salmon into large pieces. Add and cook until 7 minutes. Season with pepper.
Meanwhile, beat the whipped cream almost stiffly. Grate the yellow skin of the lemon and scoop through the whipped cream.
Divide the waterzooi over 4 warm, deep plates. Spoon a spoon of cream in each plate and garnish with the fennel green. Bon appétit! .