for 4 person

Caramelized nuts

2 tbsp	sugar
1 tbsp	water
30 g	pecan nuts, finely chopped
2 tbsp	full cream
1 pinch	sea salt

Sauce

3 dl	vegetable bouillon
1 ½ dl	orange juice
½ dl	white vermouth (e.g. Noilly Prat or orange juice)
¼ tsp	cayenne pepper
1	onion, cut into strips
2	bay leaves
1	cinnamon stick

1	fennel, very thinly sliced
600 g	salmon fillets, cut into 4 pieces of equal size
¾ tsp	salt

How it's done

Caramelized nuts

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Add the pecan nuts and cream, simmer until the caramel has dissolved, season with salt. Transfer the mixture to a sheet of baking paper and allow to cool.

Sauce

Bring the bouillon to the boil in a pan along with all the other ingredients up to and including the cinnamon stick. Reduce the heat, cover and simmer for approx. 15 mins., remove the bay leaves and cinnamon stick.

Add the salmon and fennel to the sauce, simmer at just below the boil for approx. 5 mins., season with salt. Serve the fish in deep bowls with the fennel and a little sauce, sprinkle the pecan nuts over the top.

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